Shiitake & Butternut Risotto

• 1 cup cubed peeled butternut squash
• 2 teaspoons olive oil, divided
• Dash salt
• 1-1/4 cups reduced-sodium chicken broth
• 2/3 cup sliced fresh shiitake mushrooms
• 2 tablespoons chopped onion
• 1 small garlic clove, minced
• 1/3 cup uncooked arborio rice
• Dash pepper
• 1/4 cup white wine or 1/4 cup additional reduced-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon minced fresh sage

1. Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat.
2. Bake, uncovered, at 350u0b0 until tender, 25-30 minutes, stirring occasionally.
3. Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
4. Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.

olive oil, salt, chicken broth, fresh shiitake mushrooms, onion, garlic, arborio rice, pepper, white wine, parmesan cheese, fresh sage

Taken from www.tasteofhome.com/recipes/shiitake-butternut-risotto/ (may not work)