This comforting and tasty risotto is a way for Italians to celebrate the harvest of grapes in October. The creamy Arborio rice, sweet butternut squash, and earthy mushrooms go really well with the crisp white wines of the season. Whenever you eat it, this dish makes you think of fall.
Ingredients: 2 cups Arborio rice. 1/2 cup dry white wine. 4 cups chicken or vegetable broth. 1 shallot, finely chopped. 2 cloves garlic, minced. 1 cup diced butternut squash. 1 cup diced mushrooms porcini if available. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh thyme leaves for garnish.
Instructions: Put the broth in a saucepan and heat it over low heat. Put olive oil in a different large pan and heat it over medium-low heat. Put in the garlic and shallot, and cook until the garlic is clear. Add the Arborio rice to the pan and stir it all the time for about two minutes, or until it turns clear. Add the white wine and stir constantly while cooking until it evaporates. Dice the butternut squash and mushrooms and mix them into the rice. Add the warm broth one ladleful at a time, stirring often and waiting for the rice to soak up the broth before adding more. Keep cooking for another 18 to 20 minutes, or until the rice is soft and creamy. Add the grated Parmesan cheese and season with salt and pepper to taste. Before serving, sprinkle with fresh thyme leaves.
Prep Time: 15 minutes
Cook Time: 25 minutes
vicky ford