How to Cook Risotto | Morel Mushroom Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

dry white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity without alcohol.

Soak morel mushrooms in salt water for about 30 minutes to remove any bugs.

Preheat oven to 400 degrees Fahrenheit.

Cube butternut squash, coat with olive oil, salt, and pepper, and spread in a single layer on a baking sheet.

Roast butternut squash in the oven for about 30 minutes.

In a saucepan, combine 1 teaspoon of vegetable stock concentrate with 4 cups of water and simmer on the stove.

Chop pecans and set aside.

Zest and juice half of a lemon, reserving the juice for later.

Dice thick cut bacon and add to a pot, spreading it out in a single layer to crisp up.

Once bacon is crispy, remove it from the pot and drain on paper towels.

Mince garlic and set aside, ensuring the morel mushrooms are properly identified and cooked before consumption.

Add chopped onion to the pot with the bacon grease, cooking until softened, seasoning with salt and pepper.

Add 3/4 cup of arborio rice to the onions and bacon grease, stirring until translucent, about 2 minutes.

Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

Begin adding stock to the rice, starting with 1/4 cup at a time, stirring until absorbed after each addition.

Check the rice for doneness; it should be al dente.

Turn the heat down to medium-low and add the juice of half a lemon, roasted butternut squash, and frozen peas.

Add most of the cooked morel mushrooms, reserving a few for garnish, and stir in half a cup of parmesan cheese and a tablespoon of butter.

Turn off the heat and season with a small amount of salt and pepper, adding lemon zest on top.

Plate the risotto, garnishing with remaining parmesan, lemon zest, reserved morel mushrooms, hot honey pecans, and bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens