Those who like the naturally sweet flavor of butternut squash will love this easy-to-make recipe. Mushrooms add a slightly earthy and delicious addition to the Arborio rice, an Italian rice that when cooked in liquid, not only expands but releases a starch that creates a creamy and comforting texture.
Preparation time: 30 minutes
Yield: 4 Main Dish Servings
Ingredients:
- 3 cups butternut squash, cut into ¼” cubes
- 1/4 pound cremini mushrooms
- 1 cup yellow onion, diced
- 2 garlic cloves, finely chopped
- 1/2 teaspoon rosemary or sage, minced
- 4 cups warmed chicken broth
- 1 cup Arborio rice
- 1 teaspoon, salt (more to taste)
- Black pepper (to taste)
Options:
- 1/2 tablespoon chopped parsley or sage (for garnish)
- Pecorino Romano cheese, grated on top
Preparation:
In a saucepan, heat the broth over medium-high heat. Once heated simmer on low heat.
In a large skillet heat the oil over medium heat. Add the onion, salt and pepper and cook for 2-3 minutes. Add the squash and mushrooms and cook for 6-8 minutes. Add the garlic, rosemary and rice, stirring for one minute.
Add the broth, 3/4 cup at a time, stirring continuously, allowing the broth to be absorbed before adding the next 3/4 cup. Continue this process until the squash is tender and the risotto is soft and creamy.
Salt and pepper to taste, garnish as desired and serve.