Hands-on Time
25 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)
Photo: Iain Bagwell; Styling: Missie Neville Crawford

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine squash and 1 tablespoon oil in a bowl; toss to coat. Arrange squash in a single layer on a baking sheet coated with cooking spray; bake at 450° for 20 minutes or until lightly browned and tender, stirring after 10 minutes. Set aside.

Step 3

Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Strain through a cheesecloth-lined colander over a bowl. Reserve liquid; chop mushrooms.

Step 4

Heat remaining 2 tablespoons oil in a pressure cooker over medium-high heat. Add button mushrooms; sauté 12 minutes or until liquid evaporates and mushrooms brown. Add porcini mushrooms, shallots, and garlic; sauté 2 minutes. Add rice; cook 30 seconds, stirring constantly. Add reserved soaking liquid and wine; cook 3 minutes or until liquid almost evaporates, stirring constantly.

Step 5

Stir in stock. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 7 minutes. Remove from heat; let stand 10 minutes. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt, and pepper.

Step 6

RUNNER-UP

Step 7

Dutch Oven: Keep stock hot over low heat. Using a large Dutch oven, follow instructions through step Ladle in 1 cup stock; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 26 minutes total). Stir in reserved butternut squash, grated cheese, salt, and pepper.

Step 8

Slow Cooker: Not recommended for this dish.

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