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.
Pumpkin-Chardonnay-Mushroom Risotto
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Ingredients
- 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
Instructions
- In a medium saucepan, combine broth and water; heat and keep warm.
- In a separate saucepan, steam squash cubes in a steamer basket set over boiling water for 10–15 minutes or until tender. Set aside.
- 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).
- Meanwhile, heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Add mushrooms, stir, and sauté for about 5 minutes.
- 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.
Recipe Notes
Nutrition Facts
Pumpkin-Chardonnay-Mushroom Risotto
Amount Per Serving
Calories 23211
% Daily Value*
Cholesterol 3mg
1%
Sodium 265mg
11%
Total Carbohydrates 36g
12%
Dietary Fiber 2g
8%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
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
