Risotto with Porcini Mushrooms and Butternut Squash

Name: Risotto with Porcini Mushrooms and Butternut Squash
Ingredients: 2 cups Carnaroli Rice (360g) (Arborio also works); 6 cups chicken stock (1 1/2 liters) or more; 2 cups assorted mushrooms - cut into quarters (180g); 2 cups butternut squash - cut into cubes (400g); 1/2 cup dried Porcini mushrooms (18g)- soaked in 1 cup of water); 1/2 cup dry white wine (120ml); 3 tbsp olive oil (60g); 2 tbsp shallot - minced (30g); 4 tbsp unsalted butter (57g); 1/2 cup grated Parmesan cheese (40g); salt; freshly ground pepper; a bit of finely chopped sage if desired.

flourfig.com

Creamy fall-inspired risotto with butternut squash and earthy porcini mushrooms. Perfect for a cozy dinner or main course. Easily adaptable. [39 words]

View full recipe on flourfig.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at flourfig.com.

Share this recipe:

Cooking tools: