A warm, seasonal risotto
This warm, seasonal risotto is both sophisticated and comforting. Mushrooms are a natural antioxidant, high in Vitamin D which has been shown to promote healthy cell growth. The fiber, potassium and vitamin C content in mushrooms also contribute to cardiovascular health. Pair with your favorite Chardonnay or Pinot Noir.
Prep Time: 15 minutes
Cook Time: 45 Minutes
Vegetarian and Gluten Free
- 1 pound of portobello mushrooms, thinly chopped
- 1 ½ cup winter squash, peeled and cubed
- 2 cups Arborio rice
- 6 cups vegetable broth
- 1 cup dry white wine
- 3 tbsp olive oil
- 2 cloves of fresh garlic, peeled and diced
- 1 sweet onion, peeled and thinly chopped
- ⅓ cup of freshly grated parmesan cheese (optional)
- Sea salt to taste
Align SolSource with the sun and heat 2 tbsp olive oil in the bottom of a large pot. Add garlic, and allow to slightly brown. Add chopped onion and winter squash and stir. Cook for 5 minutes until onion is translucent. Add Arborio rice and stir. Cook for 2 minutes, allowing the rice to become slightly golden. Add the white wine and stir. When the rice absorbs the wine, add ½ cup of vegetable broth and stir. Continue adding ½ cup of broth at a time once liquid is absorbed by the rice until rice is fully cooked (about 30 minutes). Add salt to taste. Once rice is cooked, set pot aside and place a medium-sized pan on SolSource. Add 1 tbsp of olive oil and heat. Add mushrooms and cook until soft (about 3 minutes). Add cooked mushrooms and Parmesan cheese to the rice and mix well.
Serve while hot and enjoy!