Butternut Squash & Cheddar Risotto (Cabot)

By á-4326

Ingredients

• 2 tbsp. olive oil
• 1/2 cup diced onions
• 1/2 cup diced mushrooms
• 2 cloves garlic, minced
• 1/2 cup dry sherry
• 1 cup white rice
• 2 to 2 1/2 cups lowfat chicken broth
• 1 1/2 cups cooked & mashed butternut squash
• 1/2 cup fat free half & half
• 2 ounces sharp extra light cheddar, grated (about 1/2 cup) more for garnish
• Salt & pepper to taste
• 1/4 cup shopped parsley

Preparation

Step 1

In large sauté pan heat olive oil over medium heat, add onions and mushrooms and cook, stirring until tender, about 5 minutes. Add garlic and stir until fragrant.
Splash sherry over vegetables and let simmer 2 minutes. Add rice, stirring to coat with liquid and let cook until liquid is absorbed. Reduce heat to medium-low.
Add chicken broth 1/2 cup at a time and cook, stirring often, until all of broth is absorbed before adding more (add just enough of broth to make rice firm but cooked through to center)
In bowl, combine squash, half & half and 1/2 cup cheese. Stir squash mixture into risotto. Stir until heated through, season with salt & pepper. Serve topped with parsley, plus additional grated cheese if desired.