Butternut Squash and Mushroom Risotto
This butternut squash and mushroom risotto is easy to make and impressive enough for company. Learn how to make risotto at home with the easy vegetarian butternut squash recipe.
Equipment
- 1 large skillet
- 1 small saucepan
Ingredients
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 cups butternut squash diced
- 8 oz wild mushrooms chopped
- 1 cup Arborio rice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup white dry wine
- 1/2 cup parmesan cheese shredded
- 3 tbsp fresh sage chopped
Instructions
- Heat the broth in a small saucepan over low heat while you prep the other ingredients.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for 5 minutes or until onion is translucent. Add butternut squash and mushrooms, cook for 8 minutes or until veggies have softened.
- Add rice and saute for 3 minutes. Add wine and slowly stir until it's almost absorbed. Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time (about 25 minutes).
- Stir in Parmesan cheese, salt, pepper and sage.
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