Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 8 oz cremini mushrooms ( diced)
  • 2 shallots (minced)
  • 2 cloves garlic (minced)
  • 1 1/2 cups Arborio rice
  • 5 cups warmed chicken stock (divided)
  • 4 cups butternut squash ((1/2-1” pieces), peeled and chopped )
  • 1 teaspoon chicken bouillon
  • 1 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup Parmesan cheese (freshly grated )
  • 1/2 cup Pepper Jack cheese (freshly grated )
  • 1/4 cup heavy cream ((optional))
  • 1 cup petite frozen peas (thawed)
  • 1/4 cup pine nuts
  • Parmesan cheese (freshly grated )
  • fresh parsley

Instruction

  • Preheat oven to 400 degrees F. Melt butter in olive oil over medium heat in a Dutch oven (or large oven proof heavy pot with a tight-fitting lid). Turn heat to medium high and add mushrooms and shallots. Saute for 5 minutes. Add rice and garlic and continue to cook for 3 minutes while stirring.
  • Add 4 1/2 cups warm chicken stock, squash, chicken bouillon, salt, oregano, pepper and thyme. Bring to a boil, cover, and transfer to oven. Bake for 20 minutes or until rice is tender.
  • While rice is cooking, toast pine nuts. Add pine nuts to a dry skillet and heat over medium heat. Toast until golden, watching closely so they don’t burn. Transfer to a bowl so they don’t continue to cook.
  • When rice is tender, remove from oven and stir in remaining 1/2 cup chicken stock, heavy cream and cheeses. Stir vigorously to break down the squash until smooth. Stir in peas and heat through.
  • Garnish with pine nuts, freshly grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste if desired.