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Categories:
butternut squash olive oil fresh sage salt fresh ground black pepper water chicken broth cooking spray onion garlic oats white wine cheese fresh sage fresh ground black pepper butter cremini mushrooms salt ground black pepper
Viewed: 13 - Published at: 8 years agoIngredients
- Squash
- 2 cups diced peeled butternut squash (about 1/2 small squash)
- 1 tablespoon olive oil
- 1/2 teaspoon chopped fresh sage
- 1/4 teaspoon salt
- 1 dash fresh ground black pepper
- Risotto
- 1 1/2 cups water
- 2 (14 ounce) cans reduced-sodium fat-free chicken broth
- cooking spray
- 3/4 cup diced onion
- 2 garlic cloves, minced
- 2 cups steel cut oats
- 1 cup dry white wine
- 3/4 cup grated fresh parmigiano-reggiano cheese, divided
- 2 teaspoons chopped fresh sage
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 teaspoons butter
- 4 cups sliced cremini mushrooms (about 1 pound)
- 1/2 teaspoon salt
- fresh coarse ground black pepper (optional)
Method
- Preheat oven to 400°.
- SQUASH: Combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat.
- Bake for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.
- Set aside; keep warm.
- RISOTTO: Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat a medium saute pan over medium-high heat. Coat pan with cooking spray.
- Add onion and garlic; saute 3 minutes or until golden.
- Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.
- Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
- Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes).
- Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add mushrooms and 1/2 teaspoon salt; saute 3 minutes or until tender and beginning to brown.
- Stir in squash; cook 1 minute or until thoroughly heated.
- Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.
