Risotto with Squash, Mushrooms and Sage Recipe

Name: Risotto with Squash, Mushrooms and Sage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 cups, 1 cup (250 mL) each
Ingredients: 2 cups cut-up peeled butternut squash (3/4 inch pieces); 1/2 lb. (225 g) cremini mushroom s, sliced; 2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing; 2 Tbsp. butter; 1 onion , chopped; 2 cloves garlic , minced; 1 cup Arborio rice , uncooked; 1/2 cup dry white wine; 3 cups 25%-less-sodium chicken broth , warmed; 2 Tbsp. chopped fresh sage leaves; 1/4 cup Kraft 100% Parmesan Aged Grated Cheese

Ingredients

2 cups cut-up peeled butternut squash (3/4 inch pieces)
1/2 lb. (225 g) cremini mushroom s, sliced
2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
2 Tbsp. butter
1 onion , chopped
2 cloves garlic , minced
1 cup Arborio rice , uncooked
1/2 cup dry white wine
3 cups 25%-less-sodium chicken broth , warmed
2 Tbsp. chopped fresh sage leaves
1/4 cup Kraft 100% Parmesan Aged Grated Cheese

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4 cups, 1 cup (250 mL) each

Instructions

1. Toss squash and mushrooms with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until squash is tender.
2. Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
3. Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
4. Add roasted vegetables to rice mixture; mix well. Stir in cheese.

Dinner