Mushroom and Butternut Squash Risotto – use a pressure cooker to speed things up! Roasted butternut squash and mushrooms make a perfect comforting meal.
I am so glad the weekend is finally here. This was one of the slowest weeks ever! Tomorrow is actually the state competition for my son’s Lego Robotics team. So we will spend the day keeping 7 4th graders on track, and competing. The boys are excited and as ready as they are going to get. Only the top two teams move on, and given this is their first year, they know this is the last meeting of the season. Hopefully that means they won’t be nearly as nervous and will be more relaxed than the competition in November.
I first discovered risotto about 9 year ago. My sister in-law had her rehearsal dinner at a little Italian restaurant in Madison. I had a sausage and mushroom risotto and immediately fell in love. Since then I am always excited if I see it on a menu, and enjoy making it at home. It is actually way easier than you think to make at home. It takes a little stirring, but that is as difficult as it gets.
Recently I found this recipe in my Cooking Light magazine where the risotto is made in a pressure cooker. Last year my husband gave me a pressure cooker for Christmas. I have used it to make roasts a few times, but need more recipes for it. So I added this Mushroom and Butternut Squash Risotto to the menu immediately. No worries, if you do not have a pressure cooker. You can make this exact same recipe, just stirring and adding liquid like you normally would. The pressure cooker just takes the hands-on time out of this recipe. The risotto still comes out super creamy and delicious.
- 2 cups butternut squash , peeled and cubed
- 3 Tbls olive oil , divided
- 1 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 1 (12 oz) package shiitake mushrooms, chopped
- 1/2 cup shallots , finely chopped
- 4 cloves garlic , minced
- 1 cup Arborio rice
- 1/3 cup dry white wine (or chicken stock)
- 2 1/2 cups chicken stock
- 1/3 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 450°.
- Toss squash and 1 Tbls olive together. Arrange on a baking sheet. Bake for 20-25 minutes, stirring half way, until tender and lightly golden brown. Set aside.
- In a small bowl pour 1 cup of water over porcini mushrooms. Let stand for 20 minutes. Strain mushrooms, reserving the liquid. Chop mushrooms.
- In the pressure cooker, heat remaining 2 Tbls olive oil over medium high heat. Add shiitake mushrooms, cook for 10-12 minutes, until browned. Add chopped porcini mushrooms, shallots and garlic. Cook for 2 minutes. Stir in rice, stirring constantly for 30 seconds.
- Add the reserved porcini liquid and wine. Cook for 3 minutes, until the liquid is mostly evaporated, stirring constantly. Stir in all of the chicken stock. Close the lid securely. Bring the pressure to high, and cook for 7 minutes.
- Remove from heat, let stand for 10 minutes until the pressure is released.
- Remove the lid, and stir in the butternut squash, Parmesan cheese, salt and pepper.
No Pressure Cooker -
Keep stock hot over low heat. Using a large skillet, follow instructions through adding the wine. Add 1 cup of stock, cook for 2 minute until the liquid is mostly absorbed, stirring often. Continue adding stock 1/2 cup at a time, stirring constantly until stock is absorbed before adding the next (about 26 minutes total). Stir in butternut squash, Parmesan cheese, salt, and pepper.