Risotto Recipe
farm patty pan squash, mushroom dashi, caramelized onion, pea shoots, parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Dashi
In a saucepan, bring the mushroom dashi to a simmer and keep it warm over low heat.
Sauté the Squash
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced patty pan squash and sauté until tender, about 5-7 minutes. Remove and set aside.
Caramelize the Onions
In the same skillet, add another tablespoon of olive oil and add the caramelized onions. Cook for 2-3 minutes until heated through.
Cook the Risotto
Begin adding the warm mushroom dashi, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finish the Risotto
When the rice is cooked, stir in the sautéed squash, grated Parmesan cheese, and add salt and black pepper to taste. Remove from heat.
Serve
Spoon the risotto into bowls, top with fresh pea shoots, and sprinkle with additional Parmesan cheese if desired.