In just thirty minutes, you will have this veggie, autumnly risotto, on your dinner table. With a delicious vegetable stock that smells through the kitchen and seven ingredients, including nutritious butternut squash and soft melt-in-your-mouth, peppery chanterelles, you will add this risotto to your risotto-repertoire before you know it. I know I did.
Why not make a risotto with a nice, earthy red wine instead of white? Imagine the intense flavor of dried porcini, creamy risotto filled with chewy, thinly sliced pieces of mushroom topped off with glazed chestnut mushrooms. Oh, and sprinkled with fresh rosemary. With dishes like these, you’ll wish autumn would stay forever.
It says above this blog that it’s about shrimp risotto, but it’s not actually. Not really. I mean, it is a shrimp risotto. Because it is a risotto, with shrimps. So I don’t know what another name I should give it. But it is a more simple, natural form of shrimp risotto.