Winter Squash Risotto | Recipe Cart | Recipe Cart

Ingredients

• 5 cups 5 cups reduced-sodium chicken broth, or vegetable broth
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, thinly sliced
• 3 cups 3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)
• 2 cups shiitake mushroom caps, thinly sliced
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ⅛ teaspoon 1/8 teaspoon crumbled saffron threads, (optional)
• 1 cup arborio rice
• ½ cup 1/2 cup dry white wine, or dry vermouth
• ½ cup finely grated Parmigiano-Reggiano cheese