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Butternut Risotto
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
3 tablespoons olive oil, divided
1/4 teaspoon salt
2 cups thinly sliced shitake mushroom caps (about 1/2 pound)
1/3 cup finely chopped onion
1 cup uncooked Arborio rice
2 garlic cloves, chopped
2/3 cup white wine
3 1/2 cups chicken stock
1/4 teaspoon black pepper
4 ounces parmesan cheese
2 tablespoons fresh thyme leaves
Preheat oven to 450°.
Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once.
Heat 1 tablespoon oil in a saucepan over medium-high heat. Add mushrooms; sauté 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
Heat remaining 1 tablespoon oil in pan. Add onion; saute´ 4 minutes or until tender, stirring occasionally. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed.
Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.

Servings: 6

Nutritional information per serving

No nutrition information available

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