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

Pumpkin-Chardonnay-Mushroom Risotto

Staff | Delicious Living
  • Serves: 8 people

A colorful addition to the holiday table. For variety, add other types of winter squash, or try using a dry Jack cheese in place of the grated Parmesan. Organic wine suggestion: Badger Mountain Chardonnay.

  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, garlic, sage, and rosemary; sauté for 2 minutes. Add rice and stir thoroughly to coat. Add wine and stir until it absorbs, about 2 minutes. Add 1/2 cup broth mixture and stir, allowing broth to absorb, about 2 minutes. Repeat, adding 1/2 cup broth at a time, stirring nearly constantly, allowing each addition to absorb before adding another (this takes about 20 minutes total).
  4. Meanwhile, heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Add mushrooms, stir, and sauté for about 5 minutes.
  5. After the last addition of broth, slowly stir in squash and mushrooms. Add Parmesan cheese and stir. Season with salt and pepper to taste. Serve hot.

PER SERVING (2/3 cup): 211 cal, 16% fat cal, 4g fat, 1g sat fat, 3mg chol, 8g protein, 36g carb, 2g fiber, 265mg sodium

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