Shiitake & Butternut Risotto Recipe

Name: Shiitake & Butternut Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cubed peeled butternut squash; 2 teaspoons olive oil, divided; Dash salt; 1-1/4 cups reduced-sodium chicken broth; 2/3 cup sliced fresh shiitake mushrooms; 2 tablespoons chopped onion; 1 small garlic clove, minced; 1/3 cup uncooked arborio rice; Dash pepper; 1/4 cup white wine or 1/4 cup additional reduced-sodium chicken broth; 1/4 cup grated Parmesan cheese; 1 teaspoon minced fresh sage

Servings: persons

1 cup cubed peeled butternut squash
2 teaspoons olive oil, divided
Dash salt
1-1/4 cups reduced-sodium chicken broth
2/3 cup sliced fresh shiitake mushrooms
2 tablespoons chopped onion
1 small garlic clove, minced
1/3 cup uncooked arborio rice
Dash pepper
1/4 cup white wine or 1/4 cup additional reduced-sodium chicken broth
1/4 cup grated Parmesan cheese
1 teaspoon minced fresh sage

1
Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat.
2
Bake, uncovered, at 350u00b0 until tender, 25-30 minutes, stirring occasionally.
3
Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
4
Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cubed peeled butternut squash, 2 teaspoons olive oil, divided, Dash salt, 1-1/4 cups reduced-sodium chicken broth, and more.

Yes, Shiitake & Butternut Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shiitake & Butternut Risotto

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