What You Need:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz cremini mushrooms diced
- 2 shallots minced
- 2 cloves garlic minced
- 1 1/2 cups Arborio rice
- 5 cups warmed chicken stock divided
- 4 cups butternut squash (1/2-1” pieces), peeled and chopped
- 1 teaspoon chicken bouillon
- 1 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup Pepper Jack cheese freshly grated
- 1/4 cup heavy cream (optional)
- 1 cup petite frozen peas thawed
Garnish
- 1/4 cup pine nuts
- Parmesan cheese freshly grated
- fresh parsley
How to:
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Preheat oven to 400 degrees F. Melt butter in olive oil over medium heat in a Dutch oven (or large oven proof heavy pot with a tight-fitting lid). Turn heat to medium high and add mushrooms and shallots. Saute for 5 minutes. Add rice and garlic and continue to cook for 3 minutes while stirring.
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Add 4 1/2 cups warm chicken stock, squash, chicken bouillon, salt, oregano, pepper and thyme. Bring to a boil, cover, and transfer to oven. Bake for 20 minutes or until rice is tender.
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While rice is cooking, toast pine nuts. Add pine nuts to a dry skillet and heat over medium heat. Toast until golden, watching closely so they don’t burn. Transfer to a bowl so they don’t continue to cook.
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When rice is tender, remove from oven and stir in remaining 1/2 cup chicken stock, heavy cream and cheeses. Stir vigorously to break down the squash until smooth. Stir in peas and heat through.
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Garnish with pine nuts, freshly grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste if desired.