Squash and Mushroom Risotto

Thank you to Deb Abbott for contributing this delicious recipe perfect for the colder weather!

Squash and Mushroom Risotto

Squash and Mushroom Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. In a saucepan, simmer stock and keep warm.
  2. 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.
  3. Stir in the Arborio rice and sauté for another 3 minutes stirring frequently.
  4. Add the white wine and stir, coating all of the rice and veggie mixture, add in the squash.
  5. 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.
  6. 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.
  7. Stir in Parmesean and serve.