Butternut Squash & Mushroom Risotto

Butternut Squash & Mushroom Risotto

culinaryangels.org

Explore delicious soups and broths crafted by chefs Bill Ziegler and Claudia Castillo-Holley—perfect for warming up! Images by Cindy Henderson.

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Ingredients

  • 3 cups butternut squash, cut into ¼” cubes
  • 1/4 pound cremini mushrooms
  • 1 cup yellow onion, diced
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon rosemary or sage, minced
  • 4 cups warmed chicken broth
  • 1 cup Arborio rice
  • 1 teaspoon, salt (more to taste)
  • Black pepper (to taste)

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