Butternut squash risotto
Serves 6
Tip: Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients but takes longer to cook. That’s why this recipe calls for partially cooking the rice.
Add 1 teaspoon olive oil.
Add 1 cup diced onion.
Saute until soft.
Add 1 1/2 cups partially cooked brown rice.
Saute for 2 minutes, stirring continuously.
Add 1/2 cup low-sodium chicken stock.
Cook until absorbed.
Add 1/2 cup white wine.
Cook until absorbed.
Add another 1/2 cup wine and 3 1/2 cups stock in small amounts.
Cook 30 to 45 minutes total.
Add 2 cups roasted butternut squash.
Add 1 cup chopped zucchini.
Add 1/2 cup frozen peas.
Add 5 crimini mushrooms.
Add 1 tablespoon chopped sage.
Add 1 teaspoon chopped thyme.
Cook 3 to 5 minutes.
Add 1/2 cup stock.
Add 1/2 cup shredded Asiago cheese.
Add 1 tablespoon heavy cream.
Add 1/2 teaspoon kosher salt.
Add 1/2 teaspoon ground black pepper.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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