Portobello Mushrooms Stuffed with Slow Cooker Squash Risotto
Get step by step directions to make this Portobello Mushrooms Stuffed with Slow Cooker Squash Risotto recipe from Neilson Dairy.
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Cooking tools:
- Slow cooker
- Skillet
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Grater
Ingredients
- 15 mL (1 tbsp) extra-virgin olive oil
- 250 mL (1 cup) diced pancetta
- 1 shallot, minced
- 1 clove garlic, minced
- 875 mL (3 1/2 cups) chicken stock
- 500 mL (2 cups) butternut squash, diced
- 500 mL (2 cups) risotto rice
- 125 mL (1/2 cup) dry white wine
- 250 mL (1 cup) Saputo Pecorino Romano Cheese, shredded
- 125 mL (1/2 cup) Neilson 35% cream
- 8 large portobello mushrooms
- Salt
- black pepper
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