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Ingredients

• 5 cups reduced-sodium chicken broth or vegetable broth
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, thinly sliced
• 3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces)
• 2 cups shiitake mushroom caps, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon crumbled saffron threads (optional)
• 1 cup arborio rice
• 1/2 cup dry white wine or dry vermouth
• 1/2 cup finely grated Parmigiano-Reggiano cheese

Description

Winter Squash Risotto - The Huffington Post

Kitchen Daily