Creamy risotto rice, chunks of acorn squash, and savory shiitake mushrooms, this one-pot camping dinner is a bowl full of fall comfort!
Ingredients
1smallacorn squashcut into ½” cubes* (see note for campfire cooking instructions)
4tablespoonsbutterdivided
6ozshiitake mushroomssliced
1teaspoonsea salt
1mediumshallotminced
1cupArborio rice
½cupdry white wine
4cupsbroth(1 qt)
2bay leaves
1 ½teaspoonthyme
Parmesan cheese
Fresh cracked pepper
Fresh flat-leaf parsleyoptional
Instructions
Heat 2 tablespoons butter in a large pot over medium heat. Once melted, add the shiitake mushrooms and salt. Saute until the mushrooms are beginning to brown, about 5 minutes. Add the remaining 2 tablespoons butter and the minced shallot. Saute 5 minutes more, until the shallot is soft and translucent.
Add the rice and stir to coat. Cook for a minute or two, until the rice is translucent at the ends. Pour in the wine and stir constantly until the wine has been absorbed. Add two cups of broth, squash, bay leaf, and thyme.
Cover and cook at a low simmer, giving it a good stir every few minutes to prevent it from sticking to the bottom (this becomes more important as the liquid begins to absorb). Add more broth in ½ cup increments as necessary as the liquid is absorbed. Cook for about 30 minutes total, until the rice and squash are tender.
Add the parmesan cheese and stir. Season with additional salt if needed. Remove from heat and serve with fresh parsley and cracked black pepper.
Notes
Campfire preparation: Instead of cubing the squash and adding it to the rice with the broth, start a campfire or heat a grill. Slice the acorn squash in half lengthwise and place it, cut side up, on the grill. Cook for about 20 minutes, then flip and cook for 10 minutes more, or until the squash is just fork tender. Scoop the grilled squash out of its skin and chop it into bite-sized chunks. Stir into the risotto along with the parmesan.