Butternut squash risotto
Serves 6
Suggestion: Traditional risotto is made with raw white rice. Wild rice includes fiber and nutrients however takes longer to prepare. That's why this dish requires partly preparing the rice.
- Include 1 teaspoon olive oil.
- Include 1 cup diced onion.
- Saute till soft.
- Include 1 1/2 cups partly prepared wild rice.
- Saute for 2 minutes, stirring constantly.
- Include 1/2 cup low-sodium chicken stock.
- Prepare up until soaked up.
- Include 1/2 cup gewurztraminer.
- Prepare till taken in.
- Include another 1/2 cup white wine and 3 1/2 cups stock in percentages.
- Prepare 30 to 45 minutes amount to.
- Include 2 cups roasted butternut squash.
- Include 1 cup sliced zucchini.
- Include 1/2 cup frozen peas.
- Include 5 crimini mushrooms.
- Include 1 tablespoon sliced sage.
- Include 1 teaspoon sliced thyme.
- Prepare 3 to 5 minutes.
- Include 1/2 cup stock.
- Include 1/2 cup shredded Asiago cheese.
- Include 1 tablespoon whipping cream.
- Include 1/2 teaspoon kosher salt.
- Include 1/2 teaspoon ground black pepper.
Produced by the executive health chef and signed up dietitians at the Mayo Clinic Healthy Living Program.
