Squash Mushroom Risotto
- Number of Servings: 4
Ingredients
3 cups broth (vegetable, chicken) or water1 tablespoon olive oil1 onion3/4 cup risotto rice1/4 cup white wine1 1/2 cups cooked squash1/2 tablespoon butter1 cup mushrooms, sliced1 sprig fresh rosemary1 1/2 cups cooked squash1/2 cup grated sharp cheese (I used aged Gouda)salt and pepper to taste
Heat the chicken stock and keep it simmering as you cook the risotto.
Cut the onion in half lengthwise, and chop one half finely and the other half in thin half rings.
In a cast iron or non-stick skillet, heat the butter, add the rosemary spring, then the mushrooms.
Fry the mushrooms until they start releasing their moisture, then add the onion half rings. Continue to fry until the mushrooms and onions begin to brown. Then set aside.
In a heavy saucepan, heat the olive oil and sauté the chopped onions until glassy.
Add the rice, stir and cook for a minute.
Add the wine, stirring constantly.
When it is absorbed, add a ladle of stock, and continue to stir as it is absorbed.
Repeat until the rice is almost soft, with just a little bite at the core. It will probably take about 20 minutes and use all the stock to get to this point.
Add the cooked squash to the rice, mix thoroughly and heat through.
Fold in the grated cheese until it melts.
Remove the rosemary spring from the mushrooms and onions.
Serve the risotto topped by the mushrooms and onions.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FOSKED.
Cut the onion in half lengthwise, and chop one half finely and the other half in thin half rings.
In a cast iron or non-stick skillet, heat the butter, add the rosemary spring, then the mushrooms.
Fry the mushrooms until they start releasing their moisture, then add the onion half rings. Continue to fry until the mushrooms and onions begin to brown. Then set aside.
In a heavy saucepan, heat the olive oil and sauté the chopped onions until glassy.
Add the rice, stir and cook for a minute.
Add the wine, stirring constantly.
When it is absorbed, add a ladle of stock, and continue to stir as it is absorbed.
Repeat until the rice is almost soft, with just a little bite at the core. It will probably take about 20 minutes and use all the stock to get to this point.
Add the cooked squash to the rice, mix thoroughly and heat through.
Fold in the grated cheese until it melts.
Remove the rosemary spring from the mushrooms and onions.
Serve the risotto topped by the mushrooms and onions.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FOSKED.
Nutritional Info Amount Per Serving
- Calories: 210.8
- Total Fat: 9.3 g
- Cholesterol: 18.1 mg
- Sodium: 1,263.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.1 g
- Protein: 6.6 g
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