Pumpkin-Chardonnay-Mushroom Risotto

Ingredients

  • ¼ teaspoon black pepper
  • ½ teaspoon salt (optional)
  • 1/3 cup Parmesan cheese, freshly grated
  • 2 cups (about 6 ounces) fresh mixed mushrooms, such as chanterelle, porcini and button (sliced)
  • 1 cup dry white wine, such as Chardonnay
  • 1 ½ cups Arborio rice
  • 1 tablespoon fresh rosemary, chopped
  • + 7 more ingredients
    • 1 tablespoon fresh sage, chopped
    • 3 cloves garlic, crushed
    • 1 medium onion, chopped
    • 4 tablespoons olive oil (divided)
    • 2 cups winter squash, such as acorn or pumpkin (peeled and cubed)
    • 1 1/3 cups water
    • 4 cups low-sodium chicken broth

1. In a medium saucepan, combine broth and water; heat and keep warm. 2. In a separate saucepan, steam squash cubes in a steamer basket set over boiling water for 10–15 minutes or until tender. Set aside. 3. In a large pot or Dutch oven, heat 3 teaspoons olive oil over medium heat. Add onion, g...

View full recipe at SpringPad

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