Ingredients
- 5 cups reduced-sodium chicken broth or veg. broth
- 2 Tbsp. extra-virgin olive oil
- 3 medium shallots sliced thinly
- 3 cups butternut hubbard, red kuri or kabocha squash (peeled, and chopped in ½ inch pieces)
- 2 cups shiitake mushroom caps thinly sliced
- ½ tsp. dried thyme
- ½ tsp. salt
- ¼ tsp. pepper
- 1 ⁄8 tsp. crumbled saffron threads (optional)
- 1 cup arborio rice
- ½ cup dry white wine or dry vermouth
- ½ cup finely grated Parmesan
Instructions
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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.
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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.
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Stir in ½ 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 ½ 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.
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You may have some broth left. Remove from the heat and stir in cheese.
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