Wednesday, October 28, 2009

Butternut Squash and Shitake Mushroom Risotto

Maybe when you read the title of this recipe, you were like, 'ho hum. Another risotto recipe with a bunch of crap thrown into it.' But if you thought that, you were wrong, my friend.


This risotto is awesome because a) risotto is awesome. Full stop. If you insist on more reasons to make this recipe, then how about b) it uses butternut squash puree, which is whisked in with the stock. So as you stir in cup after cup of stock, you are also infusing the dish with squashy deliciousness. Start with caramelized onions, shitake mushrooms, and finish with sage butter, and you're no longer talkin' grandma's risotto (if your grandma makes you risotto, move over, cuz I'm coming over for dinner).

It is a little time consuming though. So there's that. But you've already got the wine out, so right there is a way to make constant stirring more entertaining.

I originally found this recipe on Mitten Machen, and she adapted it from William Sonoma.

2 comments:

  1. Verrry nice recipe there KT. Ned would love it! as it has pureeed ingredients! He hates that I like chunks of stuff in my risotto...

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  2. I'm so glad you tried this and liked it! It's one of my favorites. I've made it so many times I don't need the recipe anymore. It's pure indulgent comfort food.

    Yours sounds great! I've never tried it with 'shrooms.

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