I love making risotto because it makes me feel like a REAL cook! We’re freezing over here this july, so I’ll take any excuse to stand by the warm stove for a bit. Risotto takes some …


  •  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


  1. 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.
  2. Add the wine and simmer, stirring constantly until the liquid is absorbed (about 2-3 minutes).
  3. Reduce heat to medium, add in 1 cup broth, stirring frequently until the stock is absorbed.
  4. 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.
  5. Top with fresh chopped sage, and parmesan cheese (optional)