Butternut Squash and Mushroom Risotto
- 2 cups butternut squash, peeled and diced
- 6 cups chicken stock
- 4 ozs pancetta, diced
- 2 tbsps olive oil
- 1 medium onion, diced
- 4 tbsps butter
- 1 cup Arborio rice
- 1/2 cup white wine
- 2 tsps minced garlic
- 2 tbsps fresh thyme
- 4 ozs shitake mushrooms, thinly sliced
- 8 ozs crimini mushrooms, thinly sliced
- 1/3 cup grated Parmesan cheese
Pre-heat oven to 400°.
20 minutes till just tender. Set aside.
In medium pan, melt 2 T. butter. Add mushrooms and cook till browned and liquid evaporates.
In large saucepan, heat chicken stock over low heat and keep warm.