Butternut Squash Mushroom Risotto

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Mushrooms

  Brown, italian, or crimini, raw

  453g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Arborio

  Giant Eagle

  2 cup dry or 400g

• Vegetable Stock

  Freshdirect

  7 cup or 1.66kg

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cut off both the ends of butternut squash and peel with a vegetable peeler. Scoop the seeds out of the middle cavity with a spoon. Cut each section in half, then dice it into cubes.
2. Bring 1 inch of water to boil in a large saucepan or wok and add in a bamboo steamer. Add squash into the steamer, cover, and steam for about 12-15 minutes, or until fork-tender. Place the squash into a bowl and set aside. (see notes)
3. Heat 2 tablespoons of olive oil in a large pan, over medium-high heat. Add mushrooms and saute until nicely golden brown. Season with some salt and pepper, remove from the heat and set aside.
4. Using the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add celery, onions and dried thyme, and saute for about 2 to 3 minutes. Stir in garlic and saute until fragrant.
5. Add the rice and cook stirring constantly for about 1 minute. Immediately stir in 2 cups of chicken stock and cook, stirring frequently until liquid is reduced.
6. Repeat using all the stock, and cook until rice is tender and cooked through. Meanwhile, in a blender, add steamed butternut squash cubes and 1/2 cup of Parmesan; Puree until smooth and creamy.
7. Pour the pureed mixture into the hot rice and mix well to combine. Add half of the sauteed mushrooms stir well and adjust the flavors according to your taste.
8. Transfer the Risotto into serving plates, top with the remaining mushrooms and sprinkle with parmesan. Serve immediately and enjoy!
9. Recipe by: Rena (source: https://healthyfitnessmeals.com/butternut-squash-mushroom-risotto/)

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