Shiitake & Butternut Risotto
"I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. —Stephanie Campbell, Elk Grove, California..."
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
Comments & Reviews
Just A Pinch Sweepstakes