Thank you to Deb Abbott for contributing this delicious recipe perfect for the colder weather!
Squash and Mushroom Risotto
Author: Deb Abbott
Recipe type: Side Dish
Serves: 4 servings
- 3 tbsp Kricklewood Farm Sunflower Oil
- 1 large leek cleaned and using only the white and light green parts diced
- 2 cups mushrooms cleaned and thinly sliced
- 2 cups Diced Squash (Butter Nut or Butter Cup)
- 2 cups of kale stems removed and roughly chopped
- 1 cup of Arborio rice
- 3 or 4 sprigs of fresh thyme (or 1 tbsp dried Thyme)
- 1 tsp salt
- 1 tsp ground pepper
- ½ tsp hot pepper flakes or a Thai chili finely diced
- 1½ cups white wine
- 4 cups chicken or vegetable stock
- ½ cup freshly grated Parmesan cheese
- In a saucepan, simmer stock and keep warm.
- In a large non stick skillet heat the Kricklewood Farm Sunflower Oil over medium high heat and add the leek, mushrooms, thyme, salt and pepper, and saute for 4-5 minutes.
- Stir in the Arborio rice and sauté for another 3 minutes stirring frequently.
- Add the white wine and stir, coating all of the rice and veggie mixture, add in the squash.
- Over medium heat add one or two ladles of chicken stock to the rice mixture and stir; when the liquid has been absorbed add another ladle of the stock. Continue adding chicken stock one ladle at a time letting the rice absorb the liquid each time - stirring frequently.
- When you have about one cup of the chicken stock left, add the kale and simmer for another 4 or 5 minutes until the kale has wilted stirring frequently. You may need to add in a bit more liquid in which case just add in more stock or water - there should be some liquid in the pan when you are serving - Risotto is best served with some liquid not completely absorbed in the rice.
- Stir in Parmesean and serve.