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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Nado2003's Note:

    This is from eating well.com. I keep my recipes here so I need to do this in order to find it for my own use.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.
    2. 2
      Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
    3. 3
      Stir in 1/2 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 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

    Ratings & Reviews:

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    Nutritional Facts for Winter Squash Risotto W/Mushroom

    Serving Size: 1 (586 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 446.6
     
    Calories from Fat 106
    23%
    Total Fat 11.8 g
    18%
    Saturated Fat 3.3 g
    16%
    Cholesterol 7.2 mg
    2%
    Sodium 560.5 mg
    23%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 5.1 g
    20%
    Sugars 5.9 g
    23%
    Protein 15.4 g
    30%

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