Pumpkin-Chardonnay-Mushroom Risotto
Servings
8people
Servings
8people
Ingredients
  • 4cups low-sodium chicken broth
  • 1 1/3 cups water
  • 2 cups winter squash, such as acorn or pumpkinpeeled and cubed
  • 4tablespoons olive oildivided
  • 1medium onion, chopped
  • 3cloves garlic, crushed
  • 1tablespoon fresh sage, chopped
  • 1tablespoon fresh rosemary, chopped
  • 1 1/2cups Arborio rice
  • 1cup dry white wine, such as Chardonnay
  • 2cups (about 6 ounces) fresh mixed mushrooms, such as chanterelle, porcini and buttonsliced
  • 1/3cup Parmesan cheese, freshly grated
  • 1/2teaspoon saltoptional
  • 1/4teaspoon black pepper
Instructions
  1. In a medium saucepan, combine broth and water; heat and keep warm.
  2. In a separate saucepan, steam squash cubes in a steamer basket set over boiling water for 10–15 minutes or until tender. Set aside.
  3. In a large pot or Dutch oven, heat 3 teaspoons olive oil over medium heat. Add onion, garlic, sage, and rosemary; sauté for 2 minutes. Add rice and stir thoroughly to coat. Add wine and stir until it absorbs, about 2 minutes. Add 1/2 cup broth mixture and stir, allowing broth to absorb, about 2 minutes. Repeat, adding 1/2 cup broth at a time, stirring nearly constantly, allowing each addition to absorb before adding another (this takes about 20 minutes total).
  4. Meanwhile, heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Add mushrooms, stir, and sauté for about 5 minutes.
  5. After the last addition of broth, slowly stir in squash and mushrooms. Add Parmesan cheese and stir. Season with salt and pepper to taste. Serve hot.
Recipe Notes
Nutrition Facts
Pumpkin-Chardonnay-Mushroom Risotto
Amount Per Serving
Calories 23211
% Daily Value*
Cholesterol 3mg 1%
Sodium 265mg 11%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2/3 cup): 211 cal, 16% fat cal, 4g fat, 1g sat fat, 3mg chol, 8g protein, 36g carb, 2g fiber, 265mg sodium