Squash & Mushroom Risotto
Adapted from the Fresh Spinach & Leek Risotto recipe in The Magnolia Table by Joanna Gaines
One 32-ounce carton chicken or vegetable broth 5 tablespoons butter 8 ounces sliced mushrooms 1/2 medium onion, chopped 1 zucchini or yellow squash, cut in half lengthwise then sliced thin 1 garlic clove, crushed or finely chopped 1 cup short-grain risotto rice (e.g., Arborio) 1/2 cup dry white wine or chicken broth 1/2 cup grated Parmesan/Romano cheese, plus more for sprinkling 1 lemon (zest and juice) 1/2 teaspoon ground nutmeg Sea salt and fresh ground pepper 2 tablespoons finely chopped fresh Italian parsley, for garnish (optional)
In a saucepan, heat the broth and keep it at a bare simmer over low heat.
Meanwhile, in a wide, shallow saucepan, melt 4 tablespoons of the butter over medium-low heat. Stir in the onion, then add squash and mushrooms, stirring often, until tender. Add the garlic and cook, stirring, for 30 seconds.
Add the rice and stir until thoroughly coated in the butter. Cook, stirring, until the edges of each grain look translucent and a white dot is visible in the center, about 2 minutes. Stir in the wine (or broth) and simmer until it cooks away.
Ladle 1/2 cup of the hot broth into the rice. Cook until the rice absorbs the liquid, stirring slowly and constantly.
Continue cooking and adding broth in 1/2-cup increments, stirring until the rice absorbs each addition before adding more. Cook the risotto until the rice is al dente and bathed in thick sauce. Risotto should be creamy but not soupy, as any unabsorbed broth should be thickened by the starch from the rice. The entire process should take 25 to 30 minutes. Be patient and take your time because the longer the rice has to absorb the liquid, the richer and creamier it will be. There might be a little broth left over, or you might need to add a little warm water if you run out of broth.
Stir in the Parmesan, lemon zest, lemon juice, nutmeg, and remaining 1 tablespoon butter. Season with salt and pepper to taste.
Divide among serving bowls. Sprinkle with parsley. Serve immediately, topped with more Parmesan, if you wish. Makes 4 servings