Ingredients
1 cup cubed peeled butternut squash2 teaspoons olive oil, dividedDash salt1-1/4 cups reduced-sodium chicken broth2/3 cup sliced fresh shiitake mushrooms2 tablespoons chopped onion1 small garlic clove, minced1/3 cup uncooked arborio riceDash pepper1/4 cup white wine or 1/4 cup additional reduced-sodium chicken broth1/4 cup grated Parmesan cheese1 teaspoon minced fresh sage
Preparation
Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat.
Bake, uncovered, at 350° until tender, 25-30 minutes, stirring occasionally.
Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining 1 teaspoon oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.
