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Ingredients

• 1-1/2 cups  cubed, peeled butternut squash
• 1-1/2 cups  sliced fresh mushrooms
• 1/2 cup  chopped onion
• 2 tablespoons  olive oil or cooking oil
• 1 cup  Arborio rice or medium grain rice
• 3 cups  water
• 2 teaspoons  instant chicken bouillon granules
• Few dashes  bottled hot pepper sauce
• 1/2 cup  grated Parmesan cheese or Romano cheese

Description

The Traditional Italian Technique To Produce A Creamy Consistency In This Vegetable Risotto Is To Repeatedly Add Liquid Slowly To The Rice And Stir Until It Is Absorbed.

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