Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil
  • 1 shallot (chopped)
  • 2 cloves garlic (crushed)
  • 10 oz sliced mushrooms
  • 12 oz butternut squash (cut into small squares)
  • 1.5 cups arborio rice
  • 1 cup dry white wine
  • 5-6 cups vegetable or chicken stock (at room temperature or heated)
  • 3 tbsp chopped fresh sage

Instruction

  • Begin by heating the olive oil in a large heavy bottomed saucepan over medium high heat. Add the shallot, garlic, mushrooms and butternut squash, cooking until tender and the mushrooms are slightly brown (about 6-8 minutes). You can remove the mushrooms and butternut squash here to prevent them from becoming to mushy. Or you can keep them cooking with the rice to make things a little easier. Add the Arborio rice, stir well and cook for about another minute.
  • Add the wine and simmer, stirring constantly until the liquid is absorbed (about 2-3 minutes).
  • Reduce heat to medium, add in 1 cup broth, stirring frequently until the stock is absorbed.
  • Add the remaining stock 1 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next cup. I used right between 5 and 6 cups. Be sure the rice is tender and creamy, but not mushy. Total cooking time is right around 30 minutes.
  • Top with fresh chopped sage, and parmesan cheese (optional).