Side Items

Mushroom and Butternut Risotto is for Dinner.

Mushroom and Butternut Risotto takes 35 minutes to prepare.

Mushroom and Butternut Risotto takes 25 minutes to cook.

Mushroom and Butternut Risotto makes 1 servings.

The ingredients for Mushroom and Butternut Risotto are:

1 cup cubed peeled butternut squash
2 tbsp olive oil
Dash salt
1? cup chicken broth
2/3 cup sliced mushrooms
2 tbsp chopped onion
1 small garlic clove minced
1/3 cup uncooked arborio rice
? cup white wine
? cup grated parmesan cheese
1 tsp minced fresh sage

Here is how you make Mushroom and Butternut Risotto:

1. Place squash in a 9 inch greased baking pan. Add 1 tsp olive oil and salt; toss to coat2. Bake, uncovered, at 350? for 25 to 30 minutes or until tender, stirring occasionally.3. Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute mushrooms, onion and garlic in remaining oil until tender, (3 to 4 minutes). Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.4. Add the heated broth, ? cup at a time, stirring constantly. Allow the liquid to absorb between additions of broth. Cook just until the risotto is creamy and rice is almost tender. (cooking time is about 20 minutes). Stir in cheese until melted. Add squash and sage. Serve immediately. Serving Size: (3) 1 cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user SBWOOD2.

The nutritional information for Mushroom and Butternut Risotto is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 762.8

• Total Fat: 36.3 g
• Cholesterol: 26.0 mg
• Sodium: 1,835.6 mg
• Total Carbs: 84.3 g
• Dietary Fiber: 8.6 g
• Protein: 20.7 g