Roasted Butternut Squash Risotto with Mushrooms

Roasted Butternut Squash Risotto with Mushrooms

This recipe incorporates butternut squash, mushrooms and white wine. Risotto is the ultimate comfort food!

Products used: Black Currant Balsamic Vinegar, Butternut Squash Seed Oil, Hawaiian Black Lava Sea Salt


3-4 cups Chicken or Vegetable Stock
¼ cup Chives, minced
1 Shallot, minced
2 Tbsp SOOC Butternut Squash Seed Oil
2 cups Mushrooms, diced
2 cups Butternut Squash, cubed
1 cup Arborio or Carnaroli Rice
½ cup White Wine
½ tsp SOOC Hawaiian Black Lava Sea Salt
½ tsp fresh grated Pepper
2 Tbsp Unsalted Butter
⅓ cup grated Parmesan Cheese
SOOC Black Currant Balsamic


Simmer stock in pot.

In large saucepan, sauté chives, mushrooms, and shallots in Butternut Squash Oil for 5 mins. Add squash and cook for 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 Hawaiian Black Lava Sea Salt and pepper. Cooking total should be about 20 min until rice is done.

Add butter and stir in the parmesan. Serve immediately. Drizzle with Black Currant Balsamic.

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