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  • All Year
  • 30 min
  • Serves 4

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Butternut Squash Seed Oil

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Black Currant Balsamic Vinegar

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Hawaiian Black Lava Sea Salt

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Roasted Butternut Squash Risotto with Mushrooms

This recipe incorporates butternut squash, mushrooms and white wine. Risotto is the ultimate comfort food!

Ingredients

  • 3-4 c vegetable stock
  • 1/4 c minced chives
  • 1 shallot, minced
  • 2 T Butternut Squash Seed Oil
  • 2 c diced mushrooms
  • 2 c cubed butternut squash
  • 1 c Arborio or Carnaroli Rice
  • 1/2 c white wine
  • 1/2 t Hawaiian Black Lava Sea Salt
  • 1/2 t fresh grated pepper
  • 2 T unsalted butter
  • 1/3 c grated parmesan cheese
  • Black Currant Balsamic

Directions

  • 1. Simmer stock in pot.
  • 2. In large saucepan, sauté chives, mushrooms, shallots in oil for 5 mins. Add squash, 2 mins. Add rice and coat 1 min. Add wine, stir until evaporated. Add stock, ladle at a time, stirring until each has evaporated. Add salt and pepper. Cooking total should be about 20 min until rice is done.
  • 3. Add 2T butter, stir in parmesan. Serve immediately. Drizzle with Black Currant Balsamic.
  • 4. Optional: Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!

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Roasted Butternut Squash Risotto with Mushrooms

  • All Year
  • 30 min
  • Serves 4

This recipe incorporates butternut squash, mushrooms and white wine. Risotto is the ultimate comfort food!

Ingredients

  • 3-4 c vegetable stock
  • 1/4 c minced chives
  • 1 shallot, minced
  • 2 T Butternut Squash Seed Oil
  • 2 c diced mushrooms
  • 2 c cubed butternut squash
  • 1 c Arborio or Carnaroli Rice
  • 1/2 c white wine
  • 1/2 t Hawaiian Black Lava Sea Salt
  • 1/2 t fresh grated pepper
  • 2 T unsalted butter
  • 1/3 c grated parmesan cheese
  • Black Currant Balsamic

Directions

  • 1. Simmer stock in pot.
  • 2. In large saucepan, sauté chives, mushrooms, shallots in oil for 5 mins. Add squash, 2 mins. Add rice and coat 1 min. Add wine, stir until evaporated. Add stock, ladle at a time, stirring until each has evaporated. Add salt and pepper. Cooking total should be about 20 min until rice is done.
  • 3. Add 2T butter, stir in parmesan. Serve immediately. Drizzle with Black Currant Balsamic.
  • 4. Optional: Substitute vegetable stock for chicken stock and it becomes a delicious vegetarian main course!