Easy and Perfectly Creamy Risotto
You'll love this easy method to make risotto with the most perfectly creamy texture! It all comes together in 30 minutes.
Servings: 6 servings
Ingredients
- 3 tbsp olive oil
- 1 shallot chopped
- 2 cloves garlic crushed
- 10 oz sliced mushrooms
- 12 oz butternut squash cut into small squares
- 1.5 cups arborio rice
- 1 cup dry white wine
- 5-6 cups vegetable or chicken stock at room temperature or heated
- 3 tbsp chopped fresh sage
Instructions
- Begin by heating the olive oil in a large heavy bottomed saucepan over medium high heat. Add the shallot, garlic, mushrooms and butternut squash, cooking until tender and the mushrooms are slightly brown (about 6-8 minutes). You can remove the mushrooms and butternut squash here to prevent them from becoming to mushy. Or you can keep them cooking with the rice to make things a little easier. Add the Arborio rice, stir well and cook for about another minute.
- Add the wine and simmer, stirring constantly until the liquid is absorbed (about 2-3 minutes).
- Reduce heat to medium, add in 1 cup broth, stirring frequently until the stock is absorbed.
- Add the remaining stock 1 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next cup. I used right between 5 and 6 cups. Be sure the rice is tender and creamy, but not mushy. Total cooking time is right around 30 minutes.
- Top with fresh chopped sage, and parmesan cheese (optional).