INGREDIENTS
- 32 ounces organic pasture rasied chicken stock
- ½ cup dry white white
- 1 12 ounce can organic butternut squash puree
- 10 ounces organic baby bella mushrooms (sliced)
- 2 tablespoons avocado oil
- 1 small, sweet onion (finely chopped)
- 8 organic garlic cloves (finely chopped)
- 1 ½ cups arborio rice
- ½ cup freshly grated parmigiano-reggiano
- 1 tablespoon pepper
- 1 tablespoon salt
INSTRUCTIONS
- Add the chicken stock and wine to a saucepan; add some salt and pepper and simmer the stock and wine so that it is constantly warm.
- Then, heat a large cast iron skillet to medium heat. Once heated, add in 1 tablespoons of avocado oil. Once heated, add in the mushrooms. Let the mushrooms become golden brown. Season with salt and pepper.
- Once browned, remove from heat and set aside.
- In the same skillet, add the onions. Once translucent, add in the garlic. Cook until the garlic is fragrant and a little browned.
- Then, add in the rice. Stir together well.
- Once all stirred in and the rice is iridescent on the ends, start adding in the wine and chicken stock ½ a cup at a time. Stir well and every once in a while, to make sure the rice absorbs the stock and wine. Repeat until the stock and wine are fully absorbed. Do not over stir.
- Also, check the rice once in a while by tasting to make sure the rice doesn’t get overcooked. You want this al dente. This takes about 30 minutes.
- Once all the stock and wine is absorbed and the rice is almost fully cooked, remove from heat and add in the butternut squash puree, parm and half of the mushrooms. Stir well. Then, serve. You can garnish with the rest of the mushrooms.
- Feel free to serve with your favorite salad or chicken.
