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Risotto with Squash, Mushrooms and Sage
Risotto with Squash, Mushrooms and Sage

Risotto with Squash, Mushrooms and Sage

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Cook Minutes 50 Min
Prep : 50 Min
Need a stellar risotto recipe? Then you must try our recipe for Risotto with Squash, Mushrooms and Sage. It's a winner!
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1 serving
Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups cut-up peeled butternut squash (3/4 inch pieces)
1/2 lb. (225 g) cremini mushrooms, sliced
2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
2 Tbsp. butter
1 onion, chopped
2 cloves garlic, minced
1 cup Arborio rice, uncooked
1/2 cup dry white wine
3 cups 25%-less-sodium chicken broth, warmed
2 Tbsp. chopped fresh sage leaves
1/4 cup KRAFT 100% Parmesan Aged Grated Cheese
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How do I make it ?
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Step 1
Heat oven to 425ºF.
Step 2
Toss squash and mushrooms with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until squash is tender.
Step 3
Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
Step 4
Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
Step 5
Add roasted vegetables to rice mixture; mix well. Stir in cheese.
Kraft Kitchen Tips!
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Substitute
For a vegetarian version, prepare using 25%-less-sodium vegetable broth.
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Note
For risotto with a firmer rice texture, reduce the amount of broth to suit your preference.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Total fat 10 g
15 %
Saturated fat 5 g
25 %
Cholesterol 20 mg
Sodium 680 mg
28 %
Total carbohydrate 52 g
17 %
Dietary fibre 5 g
20 %
Sugars 5 g
Protein 11 g
Vitamin A
70 %
Vitamin C
25 %
Calcium
15 %
Iron
10 %
Servings
4 cups, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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