Butternut Squash Risotto Recipe

Directions

1. 1

   Prepare the Butternut Squash

   In a medium pot, bring vegetable broth to a simmer. Add the diced butternut squash and cook until tender, about 10-15 minutes. Once cooked, remove from heat and set aside.

2. 2

   Sauté Vegetables

   In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent, about 3-4 minutes. Stir in the diced poblano pepper and sliced oyster mushrooms, cooking until the mushrooms are browned, about 5-7 minutes.

3. 3

   Cook the Rice

   Add the arborio rice to the pan and stir, toasting the rice for 1-2 minutes. Pour in the white wine and stir until it's absorbed.

4. 4

   Combine with Broth

   Gradually add the warm vegetable broth with butternut squash to the rice, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 20-25 minutes until the rice is creamy and al dente.

5. 5

   Finish the Risotto

   Once the rice is cooked, stir in the grated grana padano cheese, and season with salt and black pepper to taste.

6. 6

   Serve

   Serve the butternut squash risotto hot with slices of house ciabatta on the side.