Squash and Mushroom Risotto

Seattle has been overcast for a few days now, and I was in the mood for some comfort food. Risotto is already happy comfort food, but if you add squash? So much more comforting and filling. This one's a keeper.



I've only recently started using crushed sage, and I think I like it quite a bit. It's not that it's less sage-y-ness than fresh sage, but I think the flavor is a bit more subtle. And it's delicious with squash.

Squash and Mushroom Risotto

1 1/2 c roasted squash
2 c arborio rice
1 1/2 c mushrooms
2 cloves garlic, minced
3/4 c white wine
1 1/2 c onion, diced
2 t sage, crushed
1 t salt
1 t pepper
1 qt chicken or vegetable stock
olive oil

1. Heat a large pan over medium heat. Add 1 T olive oil. Once the oil is warm, add the onions and mushrooms and stir. Cook 5-8 minutes, until the onions are translucent. Add garlic and stir, cooking 1 minute.


2. Stir in the rice and lower the heat to medium-low. Allow the rice to soften, stirring periodically (about 3-4 minutes).


3. Add the white wine and stir to deglaze, making sure to scrape the bottom of the pot. When the rice looks mostly dry, stir in 1/2 c stock. Stir once and lower the heat to low (2 on a 1-10 dial). Stir in the roasted squash. Once your spoon will leave a trail in the rice, add 1/2 c stock. Be patient and let the rice absorb the stock slowly. Continue adding the stock 1/2 cup at a time until absorbed.


4. Serve with freshly grated Parmesan.