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!

 

Ingredients

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

Directions

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