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
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.