Creamy risotto with butternut squash and chestnut mushrooms

Not sure what are your little one’s feelings towards risotto, but Bobcat is not a big fan of it. If he likes it, eats it when it’s freshly prepared (such a gourmet this child), but when it’s reheated, he refuses it. I cannot really blame him, combinations such as asparagus and cherry tomato are very boring for small toddlers. This winter risotto recipe, however, was a great success. He loves butternut squash for a start, could eat it every day. Even though, I prepared it more as a grown-up meal because I wasn’t sure if he’s going to like it. Hence the wine and the seasoning, but don’t worry about the alcohol, as it cooks off. It’s probably a law in Italy anyway, no risotto without wine. Ready in about an hour. Great meal for the whole family. Serves about 4 adults and a toddler, or two, 🙂

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Ingredients:

1/2 butternut squash chopped (about 1 large muesli bowl)

250g chestnut mushrooms sliced

300g risotto rice

1 medium onion finely chopped

2 cloves of garlic minced

2 tbsp butter

1 tbsp olive oil

100ml white wine (I used Gewuerztraminer because that’s what I had at home, but it doesn’t really matter)

500ml vegetable stock

Handful of sage leaves finely chopped

30g Parmesan grated

salt and pepper to taste

Directions:

Melt the butter and the olive oil in a big casserole pan. Add all the vegetables and the spices and let them soften for about 10 minutes. Stir it frequently. (Until the onion goes glassy.) Lower the heat to the minimum. Add the rice, keep stirring for a minute more and then add the wine. Let the wine cook off, then add the stock but only a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep stirring all the time. When the stock is gone, your rice will be still a bit hard, so add some more hot water until it’s you reach the softness you wanted. Generally, around 25 minutes cooking and stirring we’ve got to do. (Don’t add more stock, it will be otherwise overwhelmingly taste as stock. There’s still a bit of salt and cheese to come.) When you’re happy with the texture, add the cheese and the other spoonful of butter. Stirring butter into the ready risotto by the end of cooking will add the creaminess we’re looking for. Serve it immediately with grated Parmesan on the top. And with a glass of vino for yourself, if you’re allowed.

 

 

 

 

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