Butternut squash risotto
Traditional risotto is made with white rice. Brown rice adds fiber and nutrients.
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Cooking tools:
- Saucepan
- Saute pan
- Stove
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Colander
- Wooden spoon
- Grater
Ingredients
- 1/2 cup uncooked brown sushi rice
- 1 teaspoon olive oil
- 1 cup diced onion
- 4 cups low-sodium chicken stock
- 1 cup white wine
- 2 cups roasted butternut squash, chopped
- 1 cup chopped zucchini
- 1/2 cup frozen peas
- 5 chopped crimini mushrooms
- 1 tablespoon chopped sage
- 1 teaspoon chopped thyme
- 1/2 cup shredded Asiago cheese
- 1 tablespoon heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
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