SPONSORED: Risotto with Butternut Squash and Mushrooms

Name: SPONSORED: Risotto with Butternut Squash and Mushrooms
Yield: 4 Servings
Ingredients: 2 ½ cups butternut squash, peeled, seeded and cut into ¾-inch cubes; 8 ounces crimini mushrooms, quartered; 5 tablespoons olive oil, divided; 1 tsp kosher salt, divided; ½ tsp freshly ground black pepper, divided; 32 ounces Pacific organic free range chicken broth (1 container); 1 tbsp unsalted butter; ½ large onion, diced; 2 cloves garlic, minced; 8 ounces arborio rice (about 1 cup); 1 cup freshly grated Parmesan cheese, plus more for topping; 1 tbsp roughly chopped parsley leaves

By Pacific Foods

October 1, 2015

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Sarah Anne Ward

Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.

Recipe notes