Winter Squash Risotto Recipe

Winter Squash Risotto

Category		Entrees - Maindishes
Sub Category		None
Servings		4 one1/2 c
Preptime		1 hour

Ingredients

-	5 c reduced sodium chicken broth
-	3 med. shallots, thinly sliced
-	3 c chopped peeled butternut squash (1/2 inch)
-	2 c shiitake mushroom caps, thinly sliced
-	1/2 t dried thyme
-	1/2 t salt
-	1/4 t ground pepper
-	1 c arborio rice
-	1/2 c dry white wine

-	1/2 c parmigiano cheese


Instructions


Place broth in a medium saucepan, bring to a simmer over medium-high heat. Reduce the heat so the broth remains steamin, but is not simmering


Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minuted. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper; cook for 30 seconds. Add rice; stir until translucent, about 1 min. Add wine and cook, stirring until alsmost absorbed by the rice, about 1 min.


Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 min. total. (You may have some broth left). Remove from heat and stir in cheese.




Serving Suggestions

Since takes so long to cook, I drink some of the white wine while I am cooking it.

Originally Submitted 3/26/2009

0 Out of 5 from 0 reviews

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Winter Squash Risotto Recipe

Winter Squash Risotto

Winter Squash Risotto Recipe - Entrees - Maindishes