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Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto

November 13, 2018
We make easy air fryer recipes that are perfect for breakfast, lunch, dinner and late night snacking. Find your new favorite air fryer recipe here!

Ingredients

2 cups (3/4-inch) cubed peeled butternut squash

3 tablespoons extra-virgin olive oil, divided

Cooking spray

1 cup boiling water

1/2 ounce dried porcini mushrooms

1 (12-ounce) package sliced button mushrooms

1/2 cup chopped shallots

4 garlic cloves, minced

1 cup uncooked Arborio rice or other medium-grain rice

1/3 cup Madeira wine or dry sherry

2 1/2 cups unsalted chicken stock (such as Swanson)

1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)

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1/2 teaspoon salt

1/8 teaspoon black pepper

  How to Make It

 

Step 1

Preheat oven to 450°.

Step 2

Combine squash and 1 tablespoon oil in a bowl; toss to coat. Arrange squash in a single layer on a baking sheet coated with cooking spray; bake at 450° for 20 minutes or until lightly browned and tender, stirring after 10 minutes. Set aside.

Step 3

Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Strain through a cheesecloth-lined colander over a bowl. Reserve liquid; chop mushrooms.

Step 4

Heat remaining 2 tablespoons oil in a pressure cooker over medium-high heat. Add button mushrooms; sauté 12 minutes or until liquid evaporates and mushrooms brown. Add porcini mushrooms, shallots, and garlic; sauté 2 minutes. Add rice; cook 30 seconds, stirring constantly. Add reserved soaking liquid and wine; cook 3 minutes or until liquid almost evaporates, stirring constantly.

Step 5

Stir in stock. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 7 minutes. Remove from heat; let stand 10 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt, and pepper.

Step 6

RUNNER-UP

Step 7

Dutch Oven: Keep stock hot over low heat. Using a large Dutch oven, follow instructions through step Ladle in 1 cup stock; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 26 minutes total). Stir in reserved butternut squash, grated cheese, salt, and pepper.

Step 8

Slow Cooker: Not recommended for this dish.

 

Source: myrecipes.com

 

 

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