*Campfire preparation: Instead of cubing the squash and adding it to the rice with the broth, start a campfire or heat a grill. Remove from heat and serve with fresh parsley and cracked black pepper. Cook for about 30 minutes total, until the rice and the squash are tender.Īdd in the parmesan cheese and stir. If for some reason you run out of broth before the rice is done, you can use water. Add more broth in ½ cup increments as the liquid is absorbed. ![]() Once the bottom of the pan is dry, add two cups of broth, squash, bay leaf, and thyme.Ĭover and cook at a low simmer, giving it a good stir every few minutes to prevent it from sticking to the bottom (this becomes more important as the liquid begins to absorb). Pour in the wine and stir constantly until the wine has been absorbed-this step really helps the rice start to release the starch which will add creaminess to the final dish. Cook, stirring to keep the rice moving for a minute or two, until the rice is translucent at the ends. Next, add the rice and stir to coat all the grains with the butter. Saute 5 minutes more, until the shallot is soft and translucent. Add the remaining butter and the minced shallot. Cook until the mushrooms are beginning to brown, about 5 minutes-resist the temptation to move them around too much. Once it has melted, add the shiitake mushrooms and salt. Heat 2 tablespoons butter in a large pot over medium heat. How to Make Squash Risotto with Mushrooms – Step By Step Yes, you need to stir the risotto frequently to keep it from sticking to the bottom, but you don’t need to be as obsessive about it as some Italian grandmothers would have you believe.You want all that starchy goodness to make it creamy. Do NOT rinse your rice! We have gotten in such a habit of rinsing our rice that it’s almost second nature, but you don’t want to rinse risotto rice.Similarly, if you have a campfire going, you can easily roast your squashes over the fire and scoop out the soft insides–eliminating the skin issue altogether.But if you don’t want to, you can go ahead and peel/cut it off. A Dutch oven would also work fairly well. We used a Stanley Even-Heat pot that has a beefy stainless steel bottom plate for even heat distribution. Heavy bottomed pot: You want to avoid hot spots on the bottom of your pot that might cause your risotto to stick. Camp Chef, Eureka, and GasOne (pictured in this post) all make stoves with excellent simmer control. Risotto needs to be gently simmered otherwise it will stick. ![]() Parmesan cheese: Use freshly grated if you can! To keep this meal vegan/vegetarian, use Violife’s Just Like Parmesan.Ĭamp stove with half-decent simmer control: Obviously you will need a stove, but you will want one with the ability to control the heat. Want to make this whole meal vegan? Use Earth Balance’s plant-based butter.īroth: We’d suggest using nice, robust vegetable broth like Pacific Foods. If we don’t really intend on drinking white wine, we will just fill a small mason jar from the big Trader Joe’s boxed wine kept in the kitchen for cooking with.īutter: Doing all your sauteing in butter gives this recipe a rich, savory flavor. White Wine: This is the secret sauce to make this recipe super high-end. It has a super high starch content which will give this meal its rich creamy texture. Mushrooms: We keep going on and on about the squash, but the mushrooms are co-equal stars of this recipe too! Cremini or white mushrooms will work, but the flavor you get out of the shiitakes makes them so worth it.Īrborio Rice: Don’t go trying to make this recipe with normal old rice, you need special risotto rice – sold as Arborio rice. ![]() If you don’t like the skin, feel free to cut/peel it off. Kabocha or delicata are good substitutes. Squash: We used acorn squash because it has soft, agreeable skin, a subtle nutty flavor, and can be found virtually everywhere.
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