Butternut Squash Risotto with Balsamic Honey Glazed Mushrooms Recipe
Butternut Squash Risotto
½ lb of butternut squash small diced then riced in food processor
350g of Arborio rice
6 tbsp of extra virgin olive oil
1 onion finely minced
3 garlic cloves minced
1 cup of white wine
1.5 quarts of vegetable stock
2 tbsp of white miso
1 tbsp of chopped thyme
2 tsp of chopped parsley
Salt and white pepper to taste
Preheat a large skillet on medium heat, add your olive oil followed by your onions and garlic. Season with salt and sweat the mixture until tender and translucent, approximately 6 minutes.
Add in your butternut squash along with the thyme, cook another 3 minutes.
Begin adding in the rice, cook the mixture for another 2 minutes to lightly toast the rice.
Add your white wine to the rice mixture and cook until all the liquid evaporates, approximately 5 minutes.
Begin adding the vegetable stock in 2 cup increments until the rice and butternut squash are cooked thoroughly. If you run out of vegetable stock you may use additional water to cook the rice thoroughly.
Add in your white miso while the risotto is hot and season with salt and white pepper.
Serve with balsamic honey glazed mushrooms on top and garnish with a splash of extra virgin olive oil and chopped parsley.
Balsamic Honey Glazed Mushrooms Recipe
1 lb of assorted seasonal mushrooms (king trumpet, oyster, maitake, beech, etc)
1 shallot minced finely
¼ cup of balsamic vinegar
3 tbsp of honey
Extra virgin olive oil for cooking
Salt to taste
Preheat a skillet on medium high heat and coat the bottom of your pan with a thin layer of olive oil. Once the oil is almost smoking add your mushrooms and shallots into the pan. Season liberally with salt.
Sear the mushrooms and shallots until crispy and brown, approximately 3-4 minutes. Deglaze the mushrooms with the balsamic vinegar followed by the honey.
Mix the mushrooms well with the balsamic honey liquid and stir frequently of medium low heat until the liquid thickens into a syrup, approximately 5 minutes.