Ingredients
- 1 can Cento Lower Sodium Chicken Broth (46 oz)
- 3 cups Butternut Squash, diced
- 6 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cups Porcini Mushrooms, sliced
- 1/2 stick Butter
- 1/2 cup Shallots, chopped
- 1 pkg Bellino Risotto Arborio Rice (1 lb)
- 1/4 cup Parmigiano-Reggiano Cheese
Directions
In a 4-quart pot, mix broth and 1 cup squash. In another 8-quart pot over medium heat, sauté 3 tablespoons oil and remaining squash. Add mushrooms and sauté for an additional 5 minutes, then pour contents into separate dish and set aside. In the same pot, add ¼ butter stick, remaining oil and shallots and sauté for 2 minutes. Add rice and begin to toast for 3-4 minutes, stirring constantly to ensure rice does not burn. Add broth in ¼ cup increments from stock pot and stir continuously until all liquid is absorbed. Repeat until all broth is absorbed. Add squash and mushroom mixture, remaining butter and cheese, mixing vigorously until butter and cheese have completely melted. Serves 4.
