
Ingredients:
- 350 g butternut squash (peeled and seeded)
- 200 g shiitake mushrooms
- 1 onion (small/medium)
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon butter (12 g)
- 300 g arborio rice
- 800 ml vegetable stock
- 60 ml of red wine
- 25 g fresh grated parmesan
- 1 pinch of nutmeg
- 1 pinch of pepper
- Chopped coriander to taste
- 1 teaspoon aged balsamic vinegar to serve
Instructions
- Slice the shiitake mushrooms. Chop up 1 clove of minced garlic. In a frying pan sauté the shiitake mushrooms and garlic until golden brown (5 minutes).
- Peel and remove the seeds from the butternut squash. Cut into relatively small cubes. Peel and dice the onion and garlic as well.
- Heat the oil and butter in a medium-sized saucepan over medium heat, then add the onion. Cook for about 5 minutes until the onion softens, but make sure it doesn't brown.
- Add the garlic and squash and cook for a few more minutes until the onion softens (about another 8 minutes) Crumble the squash so it is pureed.
- Add the red wine, and sauté over high heat until the alcohol evaporates.
- Add the rice and cook, adding a little broth, enough to cover the rice. Continue to add a little more broth stirring occasionally.
- When the rice is cooked and the broth has been absorbed, add the shiitake mushrooms, parmesan, nutmeg and pepper. Serve with a little vinegar some parmesan shavings and the chopped coriander.