Heat 1 tablespoon oil in a large skillet over medium-high heat. Add squash; cook 5 minutes or until tender. Remove from heat and cool slightly. Process half of squash in food processor until smooth. Stir into remaining squash; keep warm.
This filling risotto dish gets its extra creaminess from pureed butternut squash.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil, divided|
|2 (10-oz.) pkg. frozen riced butternut squash, thawed|
|5 ½ c. Hy-Vee vegetable stock|
|4 tbsp. Hy-Vee unsalted butter, divided|
|½ c. Hy-Vee Short Cuts chopped white onions|
|2 clove(s) garlic, minced|
|2 c. dry Arborio rice|
|½ c. dry white wine, such as Pinot Grigio, or Hy-Vee vegetable stock|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 (8-oz.) pkg. baby bella mushrooms|
|2 c. Hy-Vee baby spinach|
|1 ½ c. cherry tomatoes, halved|
|Shaved Parmesan cheese, for serving|
Things To Grab
- Large skillet
- Food processor
- Large saucepan
Add stock to a stockpot; bring to a simmer. Melt 2 tablespoons butter in a large saucepan. Add onions and garlic; cook until softened. Add rice; cook and stir 3 minutes or until fragrant and toasted. Stir in wine until absorbed. Add remaining stock, 1/2 cup at a time, stirring until absorbed before adding more stock. Add squash mixture; heat through. Stir in remaining 3 tablespoon butter, salt, and pepper; cover and keep warm.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms; cook and stir 3 minutes. Stir in spinach and tomatoes; heat through. Serve risotto topped with mushroom mixture and, if desired, Parmesan cheese.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 30mg
- Sodium: 1120mg
- Total Carbohydrates: 105g
- Protein: 13g