Winter Squash Risotto

#SOBikini Winter Squash Risotto

  • 5 cups reduced-sodium chicken broth
  • 2 tbsp extra-virgin olive oil
  • 3 medium shallots, thinly sliced
  • 3 cups chopped peeled butternut (or summer) squash (1/2-inch pieces)
  • 2 cups shiitake mushroom caps, thinly sliced
  • 1/2 tsp fresh thyme leaves, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp crumbled saffron threads, (optional)
  • 1 cup arborio rice
  • 1/2 cup dry white wine, or dry vermouth
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
1. Boil broth in medium sauce pan then bring down to just steaming.
2. Heat olive oil in a additional saucepan. Add shallots (cook until fragrant, approximately 1 minute.)
3. Add squash and mushrooms to olive oil pan. Cook until soft (approximately 5 minutes.)
4. Add salt, pepper, thyme and saffron to olive oil pan.
5. Add the rice to the pan and stir until translucent.
6. Add wine and stir for approximately 1 minute.
7. Stir in 1/2 cup of hot broth. Stir until liquid is absorbed. Continue to add 1/2 cup at a time until all liquid is absorbed.
8. Remove from the heat and sprinkle the Parmigiano Reggiano cheese over warm rice!
Serves: 6
Total Cook Time: 1 hour.

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Winter Squash Risotto

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