December 18th, 2025
Christy’s Mushroom Risotto
Oyster Mushroom Risotto with Leeks & Pancetta
Serves: 3–4
Time: ~40 minutes
Mood: Rainy evening, socks, maybe a second glass of wine (or two)
Ingredients
- 1 cup arborio rice
- 4 oz pancetta, diced
- 1½–2 cups oyster mushrooms, cut into bite-sized pieces
- 1 leek, white and light green parts only, thinly sliced
- 1 bell pepper (red or yellow (or both) works beautifully), finely diced
- ½ cup dry white wine (plus more for the cook, obviously)
- 4–5 cups chicken broth, kept warm
- 2 tbsp olive oil or butter (or a combo – live a little)
- 2 tbsp butter (for finishing)
- ½ cup grated Parmesan (optional but encouraged)
- Salt & freshly ground black pepper, to taste
- Optional: fresh thyme or parsley for garnish
Instructions
- Warm the broth
Pour the chicken broth into a saucepan and keep it gently warm over low heat. This matters. Risotto likes consistency, emotionally and thermally. - Render the pancetta
In a wide, heavy pan or Dutch oven, cook the pancetta over medium heat until crisp, and the fat has rendered. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan. - Cook the mushrooms
Add the oyster mushrooms to the pancetta fat. Let them sit undisturbed for a minute or two so they get a little golden, then stir and cook until soft and lightly caramelized. Season lightly with salt and pepper. Remove and set aside with the pancetta. - Soften the vegetables
Add olive oil or butter to the pan if needed. Add the leeks and bell peppers, cooking over medium-low until soft, sweet, and fragrant—about 5–7 minutes. Don’t rush this part. - Toast the rice
Stir in the arborio rice and cook for about 1–2 minutes, until the grains look slightly translucent around the edges. This is the risotto equivalent of a deep breath. - Deglaze with wine
Pour in the white wine and stir until it’s mostly absorbed. Enjoy the smell. This is why we’re here. - Begin the broth ritual
Add warm broth one ladle at a time, stirring gently and often. Let each addition absorb before adding the next. Keep the heat at a gentle simmer. - Reunite the good things
After about 15 minutes, stir the mushrooms and pancetta back in. Continue adding broth and stirring until the rice is tender but still has a slight bite—about 18–22 minutes total. - Finish with love
Turn off the heat. Stir in the butter and Parmesan until creamy and glossy. Taste and adjust seasoning. - Serve immediately
Garnish with fresh herbs if you like, and serve while it’s warm and swoon-worthy.
Notes from the Garden
- Oyster mushrooms bring a soft, silky texture
- If it thickens too much while sitting, loosen with a splash of warm broth.
- Best enjoyed while discussing whether your mushrooms are alive, dead, or simply resting.
December 16th, 2025
Roasted Butternut Squash Soup with Curry
When the days turn cool and the evenings arrive a little too early, I find myself craving something warm, bright, and comforting. Enter this Roasted Butternut Squash Soup. It is silky, lightly spiced, and deeply nourishing. It’s the kind of soup that makes the whole kitchen smell like you’ve been cooking for hours, even though it’s wonderfully simple.
This version leans on oven-roasting for extra depth of flavor and a hint of sweetness. A little curry powder wakes everything up, while potatoes add body without making things too heavy. And of course, a swirl of sour cream or crème fraîche on top turns every bowl into pure comfort.
For the Steves, make sure that you compost the following for your worms
Potatoes (raw or cooked): These break down slowly, but are totally safe.
Butternut squash: Worms love squash!
Any other salt-free veggie scraps
Why You’ll Love This Soup
- Roasting = flavor magic. The squash, pepper, onion, and garlic caramelize just a bit, bringing out natural sweetness.
- Curry for warmth. Not too spicy, but just enough to make the soup taste layered and interesting.
- Perfect texture. Use your immersion blender to make it velvety or keep some chunks for a rustic feel.
- Meal-prep friendly. It reheats beautifully and freezes well.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic
- 1 bell pepper
- 2 medium potatoes, cubed
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 (32-ounce) container chicken or vegetable stock
- Salt and freshly ground black pepper, to taste
- 1 ½ teaspoons curry powder
- Sour cream or crème fraîche, for serving
Instructions
1. Roast the veggies.
Preheat your oven to 350°F.
Spread the cubed butternut squash, bell pepper, onion, and garlic on a parchment-lined baking sheet.
Drizzle with olive oil and season with salt and pepper.
Roast for 25 minutes, until softened and lightly caramelized.
2. Build the soup.
Once roasted, remove the skin from the bell pepper.
Transfer all the roasted vegetables into a Dutch oven.
Add the potatoes, curry powder, and the stock of your choice.
3. Simmer.
Bring the pot to a gentle simmer over low heat.
Cook for 30 minutes, letting the flavors mingle and the potatoes fully soften.
4. Blend to your liking.
Use an immersion blender to purée the soup.
You can make it silky smooth or leave a little texture for a rustic feel.
5. Serve & enjoy.
Ladle into bowls and finish with a dollop of sour cream or crème fraîche.
A sprinkle of fresh herbs or toasted pumpkin seeds is also lovely.
The Enchanted Trowel 