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Hedgehog Mushroom Risotto<\/p>\nHedgehog Mushroom Risotto<\/p>\n
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1 \u00c2\u00bd C. Hedgehog Mushrooms, cut into bite sized pieces<\/p>\n
1 small Orange winter squash or pumpkin, peeled and cut into bite sized pieces<\/p>\n
6 cloves Garlic<\/p>\n
Fresh Thyme<\/p>\n
3 C. Arborio Rice<\/p>\n
Butter<\/p>\n
Olive Oil<\/p>\n
Toasted Pine Nuts<\/p>\n
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Place mushrooms in 2 C. hot water and leave to soak.\u00c2\u00a0 Meanwhile, Roast squash, garlic and some thyme in a 350F oven for 20-30 minutes, until fork tender and lightly browned.\u00c2\u00a0 Add olive oil to pan and dice 3+ cloves of the roasted garlic and add to pan over medium heat.\u00c2\u00a0 Add rice to pan, and toss around to toast a little.\u00c2\u00a0 Add a few pieces of squash and mash them to add color to the rice.\u00c2\u00a0 Add mushrooms to rice \u00e2\u20ac\u201c reserving liquid.\u00c2\u00a0 Add a ladleful of the mushroom soaking water and stir the rice until liquid is almost absorbed.\u00c2\u00a0 Repeat until all mushroom stock has been absorbed.\u00c2\u00a0 Stir in a knob of butter and then the cooked squash.\u00c2\u00a0 Top with additional fresh thyme and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Hedgehog Mushroom Risotto 1 \u00c2\u00bd C. Hedgehog Mushrooms, cut into bite sized pieces 1 small Orange winter squash or pumpkin, peeled and cut into bite sized pieces 6 cloves Garlic Fresh Thyme 3 C. Arborio Rice Butter Olive Oil Toasted Pine Nuts Place mushrooms in 2 C. hot water and leave to soak.\u00c2\u00a0 Meanwhile, Roast squash, garlic and some thyme in a 350F oven for 20-30 minutes, until fork tender and lightly browned.\u00c2\u00a0 Add olive oil to pan…<\/p>\n