Ingredients

• 1 cup medium grain rice
• 1 red onion, chopped
• 1/2 cup portabella mushrooms, diced
• 1/2 cup white mushrooms, diced
• 2 to 2 1/2 cups vegetable broth
• 1/4 cup dry white wine
• 1 1/2 tablespoons unsalted butter
• 1 oz.(28g.) cup parmesan cheese, grated
• 1 1/2 cups butternut squash, peeled and diced
• Salt and pepper to taste

How to make Squash Risotto directions

• 1

  In a skillet, melt butter over medium heat. Add onion and sauté until tender. Add in mushrooms and butternut squash and sauté until liquid disappears. Add rice and stir to coat. Season with salt and pepper to taste. Slowly add white wine and cook until it is evaporated.

• 2

  Heat the vegetable broth in a cooking pot. Ladle in 1/2 cup of broth slowly. Reduce heat and cook until the broth is absorbed, stirring. Add more broth as needed to keep the rice covered by liquid and cook until rice is al dente.

• 3

  Remove cooking pot from heat and add parmesan cheese. Stir until well combined.