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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Butternut Squash Risotto With Mushrooms Recipe

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This recipe for Butternut Squash Risotto With Mushrooms is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. butternut squash, peeled and cubed (about 3 cups)
5 cups low-sodium chicken broth
1 tsp. olive oil
1/2 cup onion, finely chopped
1/4 cup shallots, finely chopped
2 garlic cloves, finely chopped
1-1/2 cups Arborio rice
1 cup mushrooms, chopped
1/4 cup Parmesan cheese
2 tbsp. butter
1-1/4 tsp. salt
1/4 tsp. black pepper
1 to 2 tbsp. parsley or fresh sage (or both), finely chopped
Directions:
Directions:
Place squash on jellyroll pan coated with cooking spray. Roast squash in preheated 475 degree oven until tender, about 20 to 30 minutes. Keep warm. Heat chicken broth in a large pot on low, keeping liquid at a simmer throughout the cooking process. In a heavy-bottom pot, heat olive oil over medium heat. Add the onion, shallots, garlic and cook until soft, about 5 to 6 minutes. Add rice and stir to combine. Gradually add chicken broth 1/2 cup at a time, stirring constantly until liquid is absorbed and risotto is soft, about 30 minutes. Sauté mushrooms over medium heat in a large skillet coated with cooking spray, 5 to 7 minutes. Set aside. When the risotto is soft, stir in squash, mushrooms, cheese, butter, salt, pepper, parsley, and sage.

 

 

 

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