Recipes

Ingredients

• 4 Tbsp butter, divided
• 1 Tbsp olive oil
• 1 medium onion or 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed into ½-inch pieces
• 1 cup (about 8 oz) sliced mushrooms, such as cremini, shiitake, or a mix of wild mushrooms
• 1 cup Arborio rice
• ½ cup dry white wine, such as Pinot Grigio or dry vermouth
• 5-6 cups chicken or vegetable stock, heated
• ½ cup freshly grated Parmesan cheese, plus more for serving
• 1 Tbsp fresh parsley or sage, chopped, for garnish
• Salt and freshly ground black pepper to taste 

Preparation

1. Sauté the vegetables: In a large, heavy-bottomed saucepan or Dutch oven, heat 2 Tbsp of butter and the olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 5 minutes). Add the cubed winter squash and mushrooms; cook until they begin to brown and tender (about 6-8 minutes). You can remove the vegetables from the pan temporarily to prevent them from becoming too mushy later, or leave them in for a simpler process.
2. Toast the rice: Add the Arborio rice to the pan and stir well to coat the grains with the butter and oil. Cook for 1-2 minutes until the edges of the rice begin to turn translucent.
3. Deglaze with wine: Pour in the white wine and stir constantly until the liquid is nearly absorbed.
4. Add stock gradually: Reduce the heat to medium-low. Add about ¾ to 1 cup of the warm stock to the rice. Stir frequently, allowing each addition of stock to be almost fully absorbed before adding the next ladleful.
5. Cook the risotto: Continue this process for about 20-25 minutes, until the rice is tender but still slightly firm in the center (al dente) and the risotto is creamy. You may not use all the stock, or you might need a little more; adjust as needed.
6. Finish and serve: Remove the pan from the heat. If you removed the vegetables earlier, stir them back in now. Stir in the remaining 2 Tbsp of butter and the Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley or sage before serving immediately.