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Black Currant Roasted Butternut Squash Risotto

Black Currant Roasted Butternut Squash Risotto
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  1. 3-4 c vegetable stock
  2. 1/4 c minced chives
  3. 1 shallot, minced
  4. 2 T Olivia's Herbes de Provence Olive Oil
  5. 2 c diced mushrooms
  6. 2 c cubed butternut squash
  7. 1 c Arborio or Carnaroli Rice
  8. 1/2 c white wine
  9. 1/2 t Hawaiian Black Lava Sea Salt
  10. 1/2 t fresh grated pepper
  11. 2 T unsalted butter
  12. 1/3 c grated parmesan cheese
  13. Olivia's Black Currant Balsamic
  1. Simmer stock in pot.
  2. In large saucepan, sauté chives, mushrooms, shallots in Herbes de Provence Olive Oil for 5 mins. Add squash, 2 mins.
  3. Add rice and coat 1 min.
  4. Add wine, stir until evaporated.
  5. Add stock, ladle at a time, stirring until each has evaporated.
  6. Add salt and pepper.
  7. Cooking total should be about 20 min until rice is done.
  8. Add 2T butter, stir in parmesan.
  9. Serve immediately. Drizzle with Black Currant Balsamic.
  1. Optional: Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!
Olivia Olive Oil