One-Pan Butternut Squash Risotto with Mushrooms

Ingredients

• •2 lb butternut squash
• •1 cup arborio rice
• •3 cups chicken stock
• •½ cup shallot
• •3 garlic cloves
• •2 cups mushrooms
• •2 Tbsp butter
• •1 Tbsp olive oil
• •¼ tsp curry powder
• •1 Tbsp sage
• •1 Tbsp parsley
• •3 Tbsp parmesan cheese
• •1 tsp salt and pepper

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Method

From maplewoodroad.com — read the original

1. 1In a large pot, bring salted water to a boil.
2. 2Peel, deseed, and cut butternut squash in 1/4” cubes.
3. 3Cook butternut squash cubes for 10 minutes.
4. 4Drain and roughly mash with a fork, season with curry powder, and set aside.
5. 5Place pan back on burner and melt butter over medium heat.
6. 6Cook shallots until translucent (and delicious smelling), about 2 minutes.
7. 7Add olive oil, wait a minute for it to heat up, then add rice and garlic, and constantly stir for 1 minute.
8. 8Add mushrooms and stir for another minute. Now is a good time to season with salt and pepper, but be careful...the stock contains salt, the cheese is salty, and the butternut squash was cooked in salt water. If you want to be safe, only season at the very end before serving.
9. 9Add one cup of stock and stir occasionally until most of the liquid is absorbed.
10. 10Then, add second cup of stock and stir occasionally until most of the liquid is absorbed.
11. 11Add mashed butternut squash, cheese, and herbs, stir, and add remaining stock.
12. 12Keep stirring, and after a total rice cooking time of about 20 minutes, the rice should be al dente and you’ll have a creamy, fantastic smelling risotto that can't wait to be served on pre-warmed dishes.
13. 13Garnish with herbs and some more cheese, if you like. Then sit back, relax, and enjoy the ride.