Acorn Squash and Shiitake Mushroom Risotto


1/4 small acorn squash, about 1/4 pound
about 3/4 cup low-sodium chicken broth
1/2 teaspoon olive oil
4 teaspoons diced onions
salt to taste
freshly ground black pepper
1/4 cup sliced shiitake mushrooms
1/4 teaspoon minced garlic
1/4 teaspoon minced, fresh thyme
1/4 cup Arborio rice
4 teaspoons freshly grated Parmesan cheese


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