Cashew Cream Risotto With Crispy Maitake Mushrooms
This creamy, crispy, and colorful risotto is perfect anytime of year.
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Cooking tools:
- Blender
- Stove
- Skillet
- Saucepan
- Pot
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Colander
- Peeler
- Mixing bowl
Ingredients
- 1 cup
- raw cashews
- , soaked overnight, and drained
- 3 cups water
- 1 (8-ounce) package maitake mushrooms
- 3 tablespoons olive oil, divided
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 5 cups
- vegetable stock
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 2 cups uncooked
- Arborio rice
- ¼ cup
- white wine
- 2½ cups medium-diced and peeled butternut squash
- 1 tablespoon minced fresh rosemary
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