Punchfork has been acquired by Pinterest!
Read the announcement.
Site shutdown: March 15th, 2013
Punchfork
About
▼
About Punchfork
Recipe API
Help
Goodies
Company
Contact
Terms of Use
Privacy Policy
Sign in
Browse
▼
Recipes
Publishers
Random Recipe
Red Kuri Squash and Wild Mushroom Risotto
http://www.cannellevanille.com/2011/09/last-days-of-summer.html
Like
Photo © Aran Goyoaga
Ingredients
categorized
original
4 to 5 cups chicken stock
2 Tbs olive oil
1 large shallot, minced
1 clove garlic, minced
1/2 leek, washed and sliced
1/2 medium red kuri squash, peeled and diced into 1/2-inch pieces
1 cup thinly sliced wild mushrooms (we used the russulas we picked)
1/2 tsp salt
1 1/2 cups arborio rice
1/4 cup txakoli or any dry white wine you like
1/2 cup finely grated Idiazabal or Parmesan cheese
2 Tbs finely chopped parsley
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Garlic
(
1
clove
)
Kuri squash, medium red
(
1/2
)
Leek
(
1/2
)
Mushrooms, wild
(
1
cup
)
Parsley
(
2
Tbs
)
Shallot, large
(
1
)
Canned Goods
Chicken stock
(
4
cups
)
Cooking & Baking
Olive oil
(
2
Tbs
)
Salt
(
1/2
tsp
)
Pasta & Grains
Arborio rice
(
1 1/2
cups
)
Dairy
Idiazabal or parmesan cheese
(
1/2
cup
)
Beer, Wine & Liquor
Txakoli or any dry white wine you like
(
1/4
cup
)
Preparation
Read recipe preparation on
cannellevanille.com
Cannelle et Vanille
www.cannellevanille.com
All 156 recipes
Social Stats
49.7
Rating
1-100
35
Tweets
12
Facebook
Shares
1
StumbleUpon
Views
55
PinterestPins
Recipe Stats
Published September 7, 2011 (1 year ago).
20 people saved this recipe.
Share Recipe
Link
© Punchfork, Inc. All third party content © their respective owners.
Terms of Use
Privacy
About
Blog
Contact
API