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Squash & Porcini Mushroom Risotto
0161 Yum
1 can Cento Lower Sodium Chicken Broth (46 fl oz)
3 cups butternut squash, diced
6 tbsp Cento Extra Virgin Olive Oil
3 cups porcini mushrooms, sliced
1/2 stick butter
1/2 cup shallots, chopped
1 pkg Bellino Risotto Arborio Rice (1 lb)
1/4 cup Parmigiano Reggiano cheese

In a 4 quart pot, mix broth and 1 cup of squash. In separate 8 quart pot, over medium heat, add 3 tablespoons of oil and add 2 cups of squash; sauté for 5 minutes. Next, add mushrooms and sauté for an additional 5 minutes. Pour contents of pot into a separate dish and set aside. To the same 8 quart pot, add 1/4 of the stick of butter, 3 tablespoons of oil and shallots; sauté for 2 minutes. Then add rice and begin to toast for 3-4 minutes at a steady stir. Be sure that the rice does not burn. Add 1/4 cup broth from stock pot, stir continuously until liquid is absorbed. Repeat this process until remaining broth is used. Add squash and mushroom mixture, remaining butter and cheese; mix vigorously until butter and cheese have melted completely. Serve immediately and enjoy. Serves 4.
prep cook servings
15 mins
30 min
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