Risotto with butternut squash and mushrooms

AKA leftover veggie risotto.  Risotto is the perfect one dish, cold weather meal. I love the quietness of standing in the kitchen, reading a book and drinking a glass of wine while stirring the rice. It takes about 30 minutes to cook, enough time to relax after a long day but not so much time that I'm ravenous before it finishes.

{butternut squash and mushroom risotto}

Risotto will take pretty much anything you throw at it - all you need is the basic technique. I had leeks, mushrooms that needed to get used quickly and a butternut squash, and they all came together beautifully. The sweetness of the butternut squash was the perfect contrast to the earthiness of the mushrooms. This is my favorite combination, and I'll sometimes add a bit of sliced proscuitto at the end, if I have it around. It adds a nice touch, but we didn't have it this time. You could easily sub a small onion for the shallots and leeks.

{rice}

Butternut squash and mushroom risotto (serves 4 heartily)

For the risotto:
A chunk of butter (a few tablespoons)
1 shallot, diced
2 large leeks, sliced and washed
20 oz. sliced mushrooms, mix of crimini and white (this is just what I had - you could reduce this if you don't want piles of mushrooms)
1 cup arborio rice
4 - 5 cups hot liquid (I used 2 cups chicken broth, because I had it, and 3 cups water)
Small handful of sage leaves, diced
Dash of salt and pepper
Handful of grated Parmesan or other cheese

For the squash:
A couple tablespoons of olive oil
Sea salt + pepper
1 medium butternut squash, chunked

: Get your squash started - cube it and toss it with a bit of olive oil, salt and pepper.  Spread it out on a baking sheet in a single layer and pop it in a 400 degree oven. It will need 30 - 40 minutes.

: Make a basic risotto - start by sauteeing the shallots and the leeks in the butter over medium heat, until soft and golden. Add the mushrooms and continue to saute until they are soft and much reduced in size. Toss in the rice and stir it about for a couple of minutes, to coat it. Pour in a bit of hot liquid (step back - it's going to steam like crazy!) and stir it in. Add the chopped sage.

: Now comes the slow part. You have to stay in the kitchen so you can stir the risotto every few minutes. Once it absorbs the liquid you've added, add another cup. Continue doing this until the risotto is nice and soft but not mushy. Keep the liquid simmering briskly during this time. It usually takes about 30 minutes for me and you're adding liquid every 5 - 10 minutes. You may not need the entire 5 cups of liquid. When it's finished, the risotto will be creamy and tender but not mushy.

: Hopefully your risotto is finishing just as your squash is coming out of the oven. Dump the squash and the Parmesan cheese in the pot with the risotto. Stir everything together. Serve immediately.

 Apparently risotto is not supposed to be reheated, but I love it as leftovers and D agrees. Maybe we're just not very picky?