The sweet flavor and smoothness of roasted butternut squash is perfect for risotto, and the meaty shiitakes add texture and an earthy nuance.
Winter Squash Risotto with Shiitake Mushrooms
Ingredients
- One (2 ¾ – 3 pound) butternut squash, halved and seeded
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 6 tablespoons (¾ stick) unsalted butter, divided
- 5-6 cups low-sodium chicken stock, preferably homemade, plus additional, as necessary
- 1 ¼ cups finely chopped shallots (from about 5 large shallots)
- ⅓ cup diced bacon or pancetta (optional)
- 1 ½ cups (12 ounces) Arborio rice
- ½ cup dry white wine
- 1 ½ cups coarsely grated gruyere, appenzeller, emmenthaler, or other alpine cheese
- Fresh thyme leaves, for serving
- Sautéed shiitake mushrooms, for serving (recipe follows)
- ⅓ cup roasted pumpkin seeds, for serving
- Fresh thyme leaves, for serving
Instructions
Preheat oven to 400°F.
Place one half of squash on a sheet pan and drizzle with ½ tablespoon olive oil. Season with salt and pepper. Place flesh side down on sheet pan. Peel the other squash half and chop into ¾-inch cubes. Place on another sheet pan and drizzle with 1½ tablespoons olive oil. Toss to coat and season with salt and pepper.
Transfer both sheet pans to oven and roast until squash is deeply golden and tender, shaking the pan with cubes occasionally for even browning, about 40 minutes for cubes, 50 minutes for the halved squash.
Scoop flesh from the unpeeled squash half and transfer to the bowl of a food processor. Discard skin. Add 4 tablespoons butter and puree until smooth. Season to taste with salt and pepper. Reserve roasted squash cubes. Rewarm in oven just before serving.
Place chicken stock in a saucepan and keep warm on stovetop over medium-low heat.
In a heavy-bottomed pot or Dutch oven, melt remaining 2 tablespoons butter and remaining 1 tablespoon olive oil over medium heat. Add shallots and pancetta or bacon, if using, season with salt and pepper (more conservatively if using pancetta or bacon), and sauté, stirring occasionally,
