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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 of 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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