Careme

Ingredients

• arborio risotto rice 1 cup
• Butternut Squash Cubes 14 oz 5.00
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Jumbo White Onions 1 small 1.99
• Spice World® Fresh Diced Garlic 2 teaspoons 3.49
• Simple Truth Organic FREE RANGE CHICKEN BROTH LOW SODIUM 32 OZ 4 cups 1.67
• Simple Truth Organic® Sage 1 teaspoon chopped, or to taste 2.79
• olive oil 1 tablespoon
• butter 2 tablespoons
• Parmesan 1/3 cup grated, optional
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Toss the butternut squash cubes with a little olive oil, salt, and pepper on a sheet pan. Roast for 20 to 25 minutes until tender and caramelized at the edges.
2. Warm 4 cups chicken broth in a saucepan and keep it hot.
3. Finely dice the onion. Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide pan over medium heat. Add onion and cook 3 minutes until softened. Add garlic and cook 30 seconds.
4. Add mushrooms and cook until browned, about 5 minutes.
5. Stir in 1 cup arborio rice and toast for 1 to 2 minutes.
6. Add hot broth one ladle at a time, stirring often. Let each addition absorb before adding the next.
7. When the rice is nearly done, fold in about three-quarters of the roasted butternut squash and the chopped sage. Continue cooking with broth until the rice is creamy and tender, about 18 to 22 minutes total.
8. Off heat, stir in the remaining 1 tablespoon butter and optional Parmesan. Gently fold in the remaining squash for visible pieces on top.
9. Season with salt and pepper and serve.