Winter Squash Risotto

4 servings, about 1 ½ cups each

5 cups reduced-sodium chicken or vegetable broth
2 TBLS extra virgin olive oil
 medium shallots, thinly sliced
3 cups peeled butternut, Hubbard, red kuri or kabocha squash (1/2-inch pieces)
2 cups shiitake mushroom caps, thinly sliced
½ tsp dried thyme
½ tsp salt
¼ tsp freshly ground pepper
1/8 tsp saffron threads (optional)
1 cup Arborio rice
½ cup dry white wine, or dry vermouth
½ cup finely grated Parmigiano-Reggiano cheese

Note: Most reviewers of this recipe suggested cutting squash smaller so it cooks sufficiently.  All agreed the recipe was delicious albeit time-consuming.


1.Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Meanwhile, heat oil in a large saucepan over medium heat.  Add shallots; cook, stirring until fragrant about 1 min. Stir in squash and mushrooms; cook stirring often, until mushrooms give off their liquid, about 5 min. Add thyme, salt, pepper, and saffron (if using); cook for about 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring until almost absorbed by rice, about 1 minute.
Stir in ½ cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth ½ cup at a time, stirring after each addition until all the liquid has been absorbed and the rice is tender and creamy, 30 to 40 minutes total.  (You may have some broth left.)

4.  Remove from heat and stir in cheese.

Per serving: 372 Calories; 11 g Fat; 3 g Sat; 6 G Mono; 15 mg Cholesterol; 54 g Carbohydrates; 14 g Protein; 6 g Fiber; 632 g Sodium; 790 g Potassium