BBQ 411  

Pat says she really doesn't have a recipe for her Risotto, Butternut Squash stuffed Portabello mushrooms but here is what she did...

Ingredients:

Butternut squash (we used about 1/2 medium) sliced
Risotto (about 2/3 cup)
Portabello mushroom caps (we had 8 large)
Nutmeg
1 large shallot (diced
Chicken broth (about 3 cups)
1 cup white wine
garlic sea salt (grinder*)
shaved Parmesan cheese

The sliced squashed was placed in a Ziploc bag. Some olive oil, nutmeg (Pat says she ground about 1/2 of the nut in the bag), about 10 grinds of garlic sea salt, sealed the bag and squished it around to coat the squash. She set aside the squash to marinade while she started the risotto.

She then put some butter and olive oil in a big pan. Once it was hot she added the diced shallots. When the shallots were transparent she added the risotto and browned it a bit. She then added the white wine and stirred every once in a while to let the wine be absorbed. After every addition of liquid she gave the risotto a few grinds of garlic salt. She added the broth 1 cup at a time until each cup was absorbed before adding the next cup. You have to stir the risotto every once in a while to keep it from burning. (She thinks that she ground some nutmeg into the risotto but isn't sure)

After putting in the 2nd cup of broth in the risotto, she took the squash out of the bag and placed it on the grill to get some smoke flavor and grill marks. Flipping every once in a while.

When the risotto is almost done she took the squash off the grill and diced it. She then mixed the squash and about 2 hands full of Parmesan cheese into the risotto, cover and let sit (no heat). Then she cleaned the spores from the portabellos. Took a spoon and placed, pushed the risotto into the mushroom cap. Sprinkled some Parmesan onto the stuffed caps and placed back into the grill and covered for about 5 minutes.

Serve warm or hot.

* At one of the cooking stores in Tuscola IL we found a grinder that had sea salt and garlic in it. We haven't found one here.

Pat also says that she used more liquid than they tell you to use in the risotto instructions.

Hope this helps and gives you some ideas.