Winter Squash Risotto W/Mushroom

Name: Winter Squash Risotto W/Mushroom
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1182.95 ml reduced-sodium chicken broth or 1182.95 ml reduced-sodium vegetable broth; 29.58 ml extra virgin olive oil; 3 medium shallots, thinly sliced; 709.77 ml red kuri squash (chopped, peeled 1/2-inch pieces) or 709.77 ml kabocha squash (chopped, peeled 1/2-inch pieces); 473.18 ml shiitake mushroom caps, thinly sliced; 2.46 ml dried thyme; 2.46 ml salt; 1.23 ml fresh ground pepper; 0.61 ml saffron thread, crumbled (optional); 236.59 ml arborio rice; 118.29 ml dry white wine or 118.29 ml dry vermouth; 118.29 ml parmigiano-reggiano cheese, finely grated

Submitted by Nado2003

"This is from eating well.com. I keep my recipes here so I need to do this in order to find it for my own use."

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Ready In:: 1hr
Ingredients:: 12
Serves:: 4

ingredients

1182.95 ml reduced-sodium chicken broth or 1182.95 ml reduced-sodium vegetable broth
29.58 ml extra virgin olive oil
3 medium shallots, thinly sliced
709.77 709.77 ml red kuri squash (chopped, peeled 1/2-inch pieces) or 709.77 ml kabocha squash (chopped, peeled 1/2-inch pieces)
473.18 ml shiitake mushroom caps, thinly sliced
2.46 ml dried thyme
2.46 ml salt
1.23 ml fresh ground pepper
0.61 ml saffron thread, crumbled (optional)
236.59 ml arborio rice
118.29 ml dry white wine or 118.29 ml dry vermouth
118.29 ml parmigiano-reggiano cheese, finely grated

directions

Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.