Ingredients
- 1 1/2 cups Arborio rice
- 1 small butternut squash, peeled and diced
- 1 cup cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon fresh sage, chopped
- Salt and pepper to taste
- Optional: 1/4 cup toasted pumpkin seeds for garnish
Feel free to substitute the Parmesan with nutritional yeast for a vegan option, or add some cooked chicken for extra protein.
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3-4 minutes.
- Add the butternut squash and cook for another 5 minutes, stirring occasionally, until it starts to soften.
- Stir in the mushrooms and sage, cooking for an additional 3 minutes until the mushrooms are tender.
- Reduce the heat to medium-low and add the Arborio rice, stirring continuously for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine, stirring until it’s mostly absorbed by the rice.
- Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process will take about 20-25 minutes.
- Once the rice is creamy and al dente, stir in the butter and Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Remove from heat and let it sit for a minute before serving. Garnish with toasted pumpkin seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International