Hy-Vee Recipes and Ideas

Directions

1. Step1

   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.

2. Step2

   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.

3. Step3

   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.