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
Instructions
  1. 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.
  1. Add the wine and simmer, stirring constantly until the liquid is absorbed (about 2-3 minutes).
  2. Reduce heat to medium, add in 1 cup broth, stirring frequently until the stock is absorbed.
  3. 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.
  4. Top with fresh chopped sage, and parmesan cheese (optional).

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