• Ingredients:
  • 2 tablespoons olive oil
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 5 sage leaves, minced
  • 2 cups diced butternut squash
  • 1 ½ cups short grain rice
  • 5 cups chicken stock
  • ½ cup white wine
  • ½ cup shredded parmesan
  • Black pepper
  • 2 leaves sage, cut into ribbons

Who says cold weather comfort food has to be pasta and stew? A FunGuy knows a plate of creamy warm risotto is even better!

With the earthy flavors of butternut squash, sage and mushrooms this risotto is sure to become a favorite autumn or winter time meal that may take a little time, but well worth the effort!

DIRECTIONS:

  1. Heat olive oil in a heavy bottom pan over medium heat. Add in the FunGuy mushrooms, onion, garlic, and sage. Allow them to cook until the onion is translucent. Add in the butternut squash and stir to combine. Reduce heat to medium low and allow the butternut squash to cook until tender; about 20 minutes.
  2. Once the squash has become tender, add in the rice and stir it in with the squash and mushrooms and coating it with the oil. Stir in the wine and allow it to cook 2-3 minutes, scraping any brown bits from the bottom of the pan.
  3. Slowly, about a ¼ cup at a time, add the chicken stock to the pan. Stir and let the rice simmer. As the liquid evaporates and starts looking dry add in a little more stock. As it cooks it will look creamy. Continue this until the rice is cooked through. If you run out of stock add water instead. This should take about 30 minutes.
  4. Once ready to serve sprinkle with parmesan cheese and sage.

Have a Fun meal!