Go Back
Print Pin

Black Currant Roasted Butternut Squash Risotto

Ingredients

  • 3-4 c vegetable stock
  • 1/4 c minced chives
  • 1 shallot minced
  • 2 T Olivia's Herbes de Provence Olive Oil
  • 2 c diced mushrooms
  • 2 c cubed butternut squash
  • 1 c Arborio or Carnaroli Rice
  • 1/2 c white wine
  • 1/2 t Hawaiian Black Lava Sea Salt
  • 1/2 t fresh grated pepper
  • 2 T unsalted butter
  • 1/3 c grated parmesan cheese
  • Olivia's Black Currant Balsamic

Instructions

  • Simmer stock in pot.
  • In large saucepan, sauté chives, mushrooms, shallots in Herbes de Provence Olive Oil for 5 mins. Add squash, 2 mins.
  • Add rice and coat 1 min.
  • Add wine, stir until evaporated.
  • Add stock, ladle at a time, stirring until each has evaporated.
  • Add salt and pepper.
  • Cooking total should be about 20 min until rice is done.
  • Add 2T butter, stir in parmesan.
  • Serve immediately. Drizzle with Black Currant Balsamic.

Notes

Optional: Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!