Mushroom Risotto with Butternut Squash

Ingredients

• 250 g mushrooms (e.g., shiitake)
• 500 g butternut squash flesh
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 3 tbsp butter
• 300 g risotto rice
• 100 ml dry white wine
• 800 ml vegetable broth
• 1 bay leaf
• 1 piece of unprocessed lemon zest
• 50 g grated Parmesan
• Salt
• pepper (ground)

Instructions

1. 1.

   Clean the mushrooms and slice them. Cut the squash flesh into pieces. Peel and finely chop the onion and garlic. Sauté the mushrooms in 2 tbsp hot oil briefly, then remove from the pot. Heat the remaining olive oil and 1 tbsp butter in a pot, sauté the onions and garlic until translucent, then add the chopped squash and risotto rice, stirring until the rice looks translucent. Pour in half of the wine and let it reduce completely.

2. 2.

   Repeat the process with the remaining wine, then pour enough broth to just cover the rice and squash. Add the bay leaf and lemon zest. Reduce the liquid almost entirely while stirring occasionally, add a bit more broth, stir, and reduce again. Continue until the broth is exhausted and the rice is nearly cooked (it should still have a slight bite; about 20 minutes). After cooking, remove the lemon zest and bay leaf, stir in the mushrooms, parmesan, and remaining butter, and season with salt and pepper.