Butternut Squash Mushroom Risotto

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 50 minutes

材料

1 lb Butternut Squash

1 Lb Mixed Wild Mushrooms

½ Cup Freshly grated Parmesan (plus more to taste)

2 Cup Brown Arborio Rice

7-8 Cups Vegetable Stock (heated)

2 Stalks Celery (chopped)

1 Medium Sweet Onion (diced)

4 Garlic Cloves (minced)

½ Tsp Dried Thyme

3 Tbsp Olive Oil (divided)

Kosher salt and ground pepper, to taste

手順

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.

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)

Heat 2 tablespoons of olive oil in a large pan, over medium-high heat. Add mushrooms and sauté until nicely golden brown. Season with some salt and pepper, remove from the heat and set aside.

Using the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add celery, onions and dried thyme, and sauté for about 2 to 3 minutes. Stir in garlic and sauté until fragrant.

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.

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.

Pour the pureed mixture into the hot rice and mix well to combine. Add half of the sautéed mushrooms stir well and adjust the flavors according to your taste.

Transfer the Risotto into serving plates, top with the remaining mushrooms and sprinkle with parmesan. Serve immediately and enjoy!

栄養

• カロリー: 511 kcal
• 脂肪総量: 15 g
• 飽和脂肪: 4 g
• コレステロール: 16 mg
• ナトリウム: 556 mg
• 炭水化物総量: 78 g
• 食物繊維: 6 g
• 糖質総量: 11 g
• タンパク質: 18 g