Dinner

winter squash risotto is for Dinner.

winter squash risotto takes 60 minutes to prepare.

winter squash risotto takes 60 minutes to cook.

winter squash risotto makes 4 servings.

The ingredients for winter squash risotto are:

5 cups reduced sodium chicken broth or vegitable broth
2 tbsp extra virgin olive oil
3 medium shallots, thinly sliced
3 cups butternut, chopped, peeled,hubbard, red kuri or kabocha squash 1/2 inch pieces
2 cups shitake mushroom caps, thinly sliced
1/2 tsp dried thyme
1/2 tsp no sodium salt
1/4 tsp freshly ground pepper
1/8 tsp crumbled saffron threads
1 cup arborio rice
1/2 cup dry white wine, or dry vermouth
1/2 cup finely grated Parmigiano-Reggiano cheese

Here is how you make winter squash risotto:

1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.2. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook. stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper, and saffron; cook 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each additionuntil all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. ( you may have some broth left.)Remove from the heat and stir in cheese,Number of Servings: 4Recipe submitted by SparkPeople user JOHNRF15.

The nutritional information for winter squash risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 386.2

• Total Fat: 10.4 g
• Cholesterol: 8.0 mg
• Sodium: 755.4 mg
• Total Carbs: 50.3 g
• Dietary Fiber: 3.3 g
• Protein: 13.7 g