Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz cremini mushrooms
- 2 shallots
- 2 cloves garlic
- 1 1/2 cups arborio rice
- 5 cups warmed chicken stock
- 4 cups butternut squash
- 1 tsp chicken bouillon
- 1 tsp salt
- 1/2 tsp each dried oregano
- 1/4 tsp dried thyme
- 1/2 cup parmesan cheese
- 1/2 cup pepper jack cheese
- 1/4 cup heavy cream (optional)
- 1 cup petite frozen peas
- 1/4 cup pine nuts
- parmesan cheese
- fresh parsley
Steps
- Heat the butter and olive oil in a large pot over medium heat, then cook the mushrooms, shallots, and garlic for 5 minutes.
- Stir in the rice and cook for 2 minutes until the grains are lightly coated.
- Add the warmed chicken stock, bouillon, oregano, thyme, and salt one cup at a time, stirring often.
- Add the squash with the final cup of stock, then cook for 18 minutes until the rice is tender and the squash is soft.
- Stir in the peas, Parmesan, pepper jack, and cream if using, then cook for 3 minutes until hot.
- Toast the pine nuts in a dry skillet over medium heat for 3 minutes, then sprinkle them and parsley over the risotto.
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