Irish Oat Risotto with Butternut Squash and Crimini

Ingredients

Instructions

1. 1

   Preheat oven to 400º F. Combine the squash, olive oil, sage, salt, and pepper on a sheet pan and toss well. Bake for 20- 25 minutes until tender and starting to brown. Stir every 5 minutes.

2. 2

   Make the risotto (Steps 2-4). While the squash is in the oven, bring the stock to a simmer in a medium-sized saucepan. Keep warm but do not boil.

3. 3

   Heat the oil in a medium-sized high-sided skillet over medium-high heat. Add the onion and sautÈ for 3 minutes. Add the garlic to the onion and sautÈ for 1 minute more. Stir the oats into the pan; cook for 2 minutes, or until the oats begin to brown. Add the wine; cook until the wine has almost cooked off, stirring constantly.

4. 4

   Stir in 1 cup of chicken stock. Reduce the heat to bring the mixture to a simmer. Cook until the stock is almost completely absorbed. Add the remaining stock in 1/2 cup at a time. Stir frequently; cook until each portion of stock is absorbed before adding the next. Use as much stock as necessary to cook the oats to al dente. (This process should take 20 to 25 minutes.) Remove the risotto from the heat and stir in the cheese and sage. Season with Kosher salt and pepper.

5. 5

   Melt the butter in a separate skillet over medium-high heat. SautÈ the mushrooms with the salt and pepper until they are tender and beginning to brown, about 4 minutes. Add the squash into the mushrooms and stir until thoroughly heated, about 1 minute.

6. 6

   Divide the risotto among 6 bowls. Top each bowl with 1/2 cup of the mushroom/squash mixture; sprinkle on the extra grated Parmesan, the freshly ground black pepper, and the pine nuts.