Tuesday, November 2, 2010

Recipe of the Month: Butternut & Mushroom Risotto

OK let's face it, I don't have a recipe every week so it makes no sense to have a "Recipe of the Week"... So now I will post recipes monthly.

This month's recipe is a butternut squash risotto, unfortunately, I don't have a photo of but I promise the next time I make it I will take one before I gobble it up as is what usually happens! Here are some photos courtesy of Google Images to give you an idea of what it should look like.

I love risotto, however, it's a labor of love: pour and stir, pour and stir, repeat for the next 30 min. For me it's well worth it, the delicate flavors the comforting texture. Yum I'm getting hungry!



Extra Virgin Olive Oil, 4 tbsp
Butternut Squash, 1 small
Portobello Mushrooms, 2
Onion Red, 1 cup
Garlic, 1 bulb
Vegetable Broth - Use Low Sodium! 8 cup
Arborio Rice (Risotto Rice), Dry, Uncooked, 2 cup
Earth Balance Natural Buttery Spread, 1 tbsp
Celery, raw, 2 stalk, large (11"-12" long)
Shallots, 4 tbsp chopped
Colgin Liquid Smoke, 1 tsp - Use as much or as little as you like
Salt - Iodized Sea Salt, 1 tsp


Preheat oven to 400
Cut Squash in half
Brush 3 Tbsp of olive oil on backing sheet, squash (place squash cut side down), mushrooms, onions and garlic - do not peel onion or garlic.
Bake for 40 min

While vegetable are roasting heat the broth. You can also add a bullion if you want to give it more flavor.
In a heavy pot add 1 Tbsp of olive oil and 1 Tbsp of Earth Balance
Saute celery and shallots until soft.
Add 1/3 cup broth
Lower heat and take out roasted vegetables
Peel, seed and chop squash, mushrooms, garlic and onions and put aside
Add the rice to celery and shallots
Add 1/3 cup broth and stir until it is absorbed
Repeat until half the broth is used
Add vegetables and Liquid Smoke
Keep adding broth 1/3 cup at at time and stirring until it is absorbed
Add salt and pepper to taste
Add more Liquid Smoke if desired.

Number of Servings: 6

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