Three Mushroom, Butternut Squash Risotto



1 lb, 16 Oz, 454 g of Arborio Rice
16 to 20 labels/ cups of chicken stock (actual amount depends on starch content of rice)
1 cup diced shitake mushrooms
1 cup diced baby bella mushrooms
1 diced onion
2 dice carrots (can be in the chicken soup stock)
celery stalks
2 or 3 diced scallions
1 to 2 cups of diced butternut squash



Drizzle the bottom of a medium sized sauce pot with 3 mm or 1/4 inch of olive oil
Stir fry the squash and carrots with the onions for 5 min on high heat

Add the Arborio rice and stir in done more olive oil, about 3 TBSP

After 3 min, start adding 1 ladel or cup of the chicken stock ( I like to have chunks of chicken in it..)


Stir constantly and as the stock is absorbed keep adding more stock 1 or 2 cups at a time; do so on high to medium heat, depending on stove, continue doing so for about 30 min

At the 20 min mark, add the rest of the vegetables

Season, as needed, especially if the stock has no seasoning (unlikely in my case)

As the rice becomes creamy, let rest and simmer for 10 min

Turn heat off by 40 min and serve as a side or as a hearty meal


Stir as rice absorbs broth


Lower heat at 25 to 30 min mark to medium, as continue slowly adding more stock until rice is creamy





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