Butternut Risotto
A hearty and flavorful Autumn Dish. Omit cheese to make dairy free.
2 tablespoons olive oil
10 to 12 mushrooms, washed well and sliced
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 cups butternut squash, peeled and diced
1 cup arborio rice
5 cups water
1/2 teaspoon pepper
1/2 teaspoon salt 1 cup green peas, fresh or frozen
1/2 cup freshly grated Romano cheese - optional - Omit for Dairy-free. (Check label for allergens!)
In a large saucepan, heat the oil over medium heat. Add the mushrooms, onion, and garlic, cook while stirring, for 5 to 6 minutes. Stir in the squash, orzo, 3 cups water, pepper & salt. Cook uncovered over medium heat for about 10 minutes. Continue to stir frequently.
Gradually stir in the remaining 2 cups water and the peas and cook, stirring, until the rice and squash are tender – about 15 minutes more.
Remove from the heat and fold in the cheese – if desired. Let stand for about 5 minutes before serving.
Makes 4 servings
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