Squash Risotto with Shaved Parmesan
A good quality risotto comes from short grain rice that is constantly stirred over a low heat resulting in a rich, creamy texture.
Serves: 6
Prep time: 20 min | Cook time: 25 min
Ingredients:
- 6 cups (1.5 L) chicken stock
- 2 tbsp. (25 mL) butter
- 10 oz. (284 mL) can Money’s Mushrooms, Sliced, drained
- 2 tbsp. (25 mL) canola oil
- 2 small leeks, washed, trimmed, and sliced (about 2 cups/500 mL)
- 2 garlic cloves, minced
- 1½ cups (375 mL) Arborio rice
- 1 tsp. (5 mL) dried basil or 1 tbsp. (15 mL) minced fresh basil
- 1 small butternut squash, peeled and diced into ½ inch (1 cm) cubes
- ¼ cup (50 mL) finely grated fresh Parmesan
- ¼ cup (50 mL) chopped green onions (optional)
- Fresh coriander and shaved Parmesan for garnish (optional)
Instructions:
- Bring chicken stock to a simmer in a separate saucepan and cover to keep warm. Melt butter in a large heavy saucepan over medium heat. Add sliced mushrooms and sauté until lightly golden. Remove with a slotted spoon and set aside. Add oil, leeks, and garlic and sauté until soft.
- Stir in rice and basil, making sure rice is evenly coated with butter. Gradually stir in heated stock, ½ cup (125 mL) at a time. Continue to cook and stir over medium heat, not adding the next half cup until the previous one is fully absorbed.
- When half of the total stock has been added, measure out 1 cup (250 mL) diced squash and add to rice. (Reserve any remaining squash for another use.) Continue stirring in remaining stock, ½ cup (125 mL) at a time, until rice is creamy but still firm to the bite and squash is tender. You may not need all the stock.
- Stir in sautéed, sliced mushrooms, grated Parmesan, and green onions (if using) and season with salt.
- Garnish with fresh coriander and shaved Parmesan and serve immediately.
Nutritional Information:
- Calories: 349 Cal, Protein: 12 g, Total Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 15 mg, Carbohydrates: 53 g, Fiber: 4 g, Sodium: 1012 mg
