SQUASH RISOTTO WITH SHAVED PARMESAN
MAKES 4 TO 6 SERVINGS
A good quality risotto comes from short grain rice that is constantly stirred over a low heat resulting in a rich, creamy texture.   

6 c. (1.5 L) chicken stock
2 Tbsp. (25 mL) butter
10 oz. (284 mL) can Money’s Mushrooms, Sliced, drained
2 Tbsp. (25 mL) canola oil
2 small leeks, washed, trimmed, and sliced (about 2 cups/500 mL)
2 garlic cloves, minced
1½ c. (375 mL) Arborio rice
1 tsp. (5 mL) dried basil or 1 tbsp. (15 mL) minced fresh basil
1 small butternut squash, peeled and diced into ½ inch (1 cm) cubes
¼ c. (50 mL) finely grated fresh Parmesan
¼ c. (50 mL) chopped green onions (optional)
Fresh coriander and shaved Parmesan for garnish (optional)

Bring chicken stock to a simmer in a separate saucepan and cover to keep warm. Melt butter in a large heavy saucepan over medium heat. Add sliced mushrooms and sauté until lightly golden. Remove with a slotted spoon and set aside. Add oil, leeks and garlic and sauté until soft. Stir in rice and basil making sure rice is evenly coated with butter. Gradually stir in heated stock, ½ cup (125 mL) at a time. Continue to cook and stir over medium heat, not adding the next half cup until the previous one is fully absorbed. When half of the total stock has been added, measure out 1 cup (250 mL) diced squash and add to rice. (Reserve any remaining squash for another use.) Continue stirring in remaining stock, ½ cup (125 mL) at a time, until rice is creamy but still firm to the bite and squash is tender. You may not need all the stock. Stir in sautéed, sliced mushrooms, grated Parmesan, and green onions (if using) and season with salt. Garnish with fresh coriander and shaved Parmesan and serve immediately.