Red Kuri Squash And Wild Mushroom Risotto

Name: Red Kuri Squash And Wild Mushroom Risotto
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 946 milliliters chicken stock; 1 clove garlic, minced; 1 leek, washed and sliced; 237 milliliters thinly sliced wild mushrooms (we used the russulas we picked); 2 Tbs olive oil; 118 milliliters finely grated Idiazabal or Parmesan cheese; 2 Tbs finely chopped parsley; 1 mediums red kuri squash, peeled and diced into 1/2-inch pieces; 1 teaspoons salt; 1 large shallot, minced; 59 milliliters txakoli or any dry white wine you like

You can never have too many main course recipes, so give Red Kuri Squash And Wild Mushroom Risotto a try. Watching your figure? This gluten free recipe has 653 calories, 23g of protein, and 18g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 3. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes roughly 31 minutes. A mixture of parmesan cheese, kuri squash, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.