Butternut Squash and Mushroom Risotto with Sage
A beautiful dish that exudes autumn. It would be a great dish for the holidays. Shared from https://www.wholesomelicious.com/ Author: Amy
Servings4 servings
Prep Time10 minutes
Cook Time30 minutes
Ingredients
- 3tbsp olive oil
- 1small yellow onion
- 2cloves garliccrushed
- 10ounces mushroomssliced
- 12ounces butternut squashcut into small pieces
- 1.5cups arborio rice
- 1cup dry white wine
- 5-6 cups vegetable stockcan substitute chicken stock
- 3tbsp fresh sagechopped
Instructions
- Begin by heating the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion, and sauté for a few minutes. Add the mushrooms and butternut squash, cooking until tender and the mushrooms are slightly brown (about 6-8 minutes). Add the garlic and arborio rice, stir well and cook for about another minute.
- Add the wine and simmer, stirring constantly until the liquid is absorbed (about 2-3 minutes).
- Reduce heat to medium, add in 1 cup broth, stirring frequently until the stock is absorbed.
- Add the remaining stock 1 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next cup. About 5-6 cups. Be sure the rice is tender and creamy, but not mushy. Total cooking time is about 30 minutes.
- Top with fresh chopped sage, and parmesan cheese (optional).