Easy Butternut Squash and Mushroom Risotto
I’ve partnered with blogger Alicia Tenise to write some recipes that go along with her wine picks for her series Wine Wednesdays. We found some excellent wines and ingredients all from Trader Joe’s. Here’s our main course that pairs perfectly with Cecilia Beretta Conegliano Valdobbiadene Prosecco Brut Superiore. We know it’s a mouthful, but it’s fantastic and at $15 it’s a steal!
Easy Butternut Squash and Mushroom Risotto
by: Diana Jeffra
Serves: 4-6
Time: 35-40 minutes
Wine Pairing: Cecilia Beretta Conegliano Valdobbiadene Prosecco Brut Superiore
Notes:
This dish is a perfect fall comfort food. Using Trader Joe’s frozen mushroom risotto and their precut butternut squash makes this a very simple meal to make. However, if you know and love a really good risotto, and you have time, you can always opt for making the risotto from scratch, it will end up a bit creamier. If not, this is an excellent option for a fall inspired quick comfort food.
Ingredients:
4 cups butternut squash, small diced
¼ cup dry white wine
2 tablespoons butter
3 ounces mushrooms, sliced
1 bag Trader Joe’s frozen mushroom risotto
Grated Parmesan, as a garnish
Directions:
In a large sauté pan add 1 cup of water and butternut squash, bring to a simmer. Cook until butternut squash is soft and water has been absorbed.
Once water has been absorbed add butter and mushrooms. Cook, stirring frequently for 3-4 minutes.
At this point the mushrooms and butternut squash will start sticking to the pan, don’t panic, add in ¼ cup of wine, this will help release the bits stuck the bottom of the pan.
Next, add in the whole bag of Trader Joe’s Frozen Mushroom Risotto, stirring constantly until the whole mix is hot throughout.
Divide among bowls and garnish with parmesan cheese.