fall risotto of my dreams
Serves 1
Directions
- 1Cut the butternut squash in half lengthwise.
- 2Scoop out the seeds and stringy bits from the butternut squash.
- 3Place a head of garlic inside one of the squash halves.
- 4Drizzle olive oil over the butternut squash.
- 5Season with salt and pepper.
- 6Line a baking tray with parchment paper.
- 7Place the butternut squash halves on the prepared baking tray.
- 8Roast the butternut squash and garlic until tender.
- 9In a bowl, mix miso paste with water to create a broth.
- 10Add dried chanterelle mushroom pieces to the miso broth.
- 11Clean fresh chanterelle mushrooms.
- 12Melt butter in a pan.
- 13Add fresh sage leaves to the melted butter and fry until crispy.
- 14Remove the sage leaves and set aside.
- 15Add fresh chanterelle mushrooms to the pan and cook until golden brown.
- 16Remove the mushrooms and set aside.
- 17Finely dice shallots.
- 18Add diced shallots to the pan and sauté until translucent.
- 19Add arborio rice to the pan and toast it for a few minutes.
- 20Remove the roasted butternut squash from the oven.
- 21Scoop the flesh of the butternut squash into a blender.
- 22Add vegetable broth to the blender with the squash.
- 23Squeeze the roasted garlic cloves into the blender.
- 24Blend until smooth to create a butternut squash puree.
- 25Add the butternut squash puree to the rice in the pan.
- 26Gradually add the miso-mushroom broth, stirring constantly, until the rice is cooked and creamy.
- 27Stir in grated parmesan cheese.
- 28Add a knob of butter and stir until melted and incorporated.
- 29Serve the risotto on a plate.
- 30Garnish with the cooked chanterelle mushrooms and crispy sage leaves.
Ingredients
- 1 butternut squash
- 1 garlic head
- grams butter
- olive oil
- salt
- pepper
- miso paste
- water
- chanterelle mushrooms
- fresh sage
- shallots
- arborio rice
- vegetable broth
- parmesan
Equipment
knifecutting boardbaking trayparchment paperbowlwhiskpanblenderspoonplate
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