Butternut Squash Risotto with Leeks and Shitake

Directed by my mom

1 large butternut squash

4 oz. fresh shitake mushrooms

Sprinkle of dried oregano, ground coriander, and ground cumin

Salt and freshly cracked black pepper, to taste

¼ cup olive oil

1. Preheat oven to 400 degrees Fahrenheit. Peel, seed, and cube the butternut squash into about ½-inch cubes. Toss with the oil and seasonings and spread evenly in a 9 x 13 inch baking pan. Cover with foil and bake for 30 minutes, uncovering occasionally to stir the squash.

2. Meanwhile, wash and dry the shitake mushrooms. Thinly slice. After 30 minutes have passed for the squash, toss in the sliced shitake and stir to coat evenly with the juices and spice. Cover again and roast for about 10 minutes, uncover and roast for another 10 minutes, or until the squash and mushrooms are tender and just beginning to caramelize. Set aside.

3 leeks

1 overgrown shallot, minced

2 garlic cloves, pressed

2 tablespoons butter

1 ½ cups rice

6-8 cups chicken broth

½ cup parmesan cheese

1. Wash, dry, and thinly slice the white portions of the leeks. In a large Dutch over, melt 2 tablespoons butter over medium heat. In a separate saucepan, bring the chicken broth to a simmer. Add the minced shallots and sliced leeks and sauté until tender, about five minutes. Add the garlic and sauté for an additional minute before adding the rice. Gently toast the rice for about two to four minutes, or until the grains have soaked up all the fat and flavor.

2. Pour one cup of the hot broth over the rice and stir with a wooden spoon. Cook until the rice has absorbed all the broth, and then repeat with another cup of broth. Continue until the rice is tender with just a bit of bite, and the risotto has reached a nice, creamy consistency, about 20-30 minutes. Add the parmesan, squash, and shitakes and stir until combined. Season with salt and pepper to taste. Serve with more cheese.

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