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Squash and Mushroom Risotto recipe (Main Dish)

4 tablespoons butter
cups peeled, diced butternut squash
1   onion, chopped
cups Arborio rice
¼ lb shiitake mushrooms, sliced
1   bay leaf
cups vegetable broth, heated
¼ cups grated Parmesan cheese
½ teaspoons salt
¼ teaspoons pepper

Posted by Johanna on Nov 22, 2010


Heat 3 tablespoons butter in large saucepan over low heat. Add onion; cook for abo9ut 3 minutes or until softened.
Add rice; stir to coat. Add mushrooms and bay leaf.
Stir in 2 cups of heated broth. Stir until broth has been absorbed. Continue adding broth 1 cup at a time, stirring constantly until each addition is absorbed. When all the broth has been absorbed, stir in remaining butter, cheese,salt and pepper. Rice should be smooth and creamy. Total cooking time about 30 minutes.

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