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    You are in: Home / Recipes / Squash Mushroom Risotto Recipe
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    Squash Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef #242154's Note:

    A variation of a recipe found on Epicurious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring 4 cups broth to boil in large saucepan. Cover and reduce heat to low.
    2. 2
      Melt butter in heavy large pot over medium heat.
    3. 3
      Add onion and mushrooms and sauté until tender, about 5 minutes.
    4. 4
      Add squash and 1 1/2 teaspoons thyme; sauté 4 minutes to coat with butter.
    5. 5
      Add rice and stir 2 minutes.
    6. 6
      Add wine and simmer until evaporated, about 1 minute.
    7. 7
      Add 4 cups hot broth; bring to boil. Reduce heat and simmer covered until rice is just tender and risotto is creamy and slightly soupy, about 18 minutes.
    8. 8
      Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
    9. 9
      Transfer risotto to large bowl. Sprinkle with blue cheese, bacon and remaining 1/2 teaspoon thyme and serve.

    Ratings & Reviews:

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    Nutritional Facts for Squash Mushroom Risotto

    Serving Size: 1 (694 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1477.8
     
    Calories from Fat 450
    30%
    Total Fat 50.0 g
    77%
    Saturated Fat 23.4 g
    117%
    Cholesterol 92.5 mg
    30%
    Sodium 1038.0 mg
    43%
    Total Carbohydrate 216.5 g
    72%
    Dietary Fiber 18.1 g
    72%
    Sugars 17.7 g
    71%
    Protein 44.3 g
    88%

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