Ingredients
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5 cups reduced-sodium chicken broth, or vegetable broth
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2 tablespoons extra-virgin olive oil
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3 medium shallots, thinly sliced
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3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)
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2 cups shiitake mushroom caps, thinly sliced
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½ teaspoon dried thyme
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½ teaspoon salt
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¼ teaspoon freshly ground pepper
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1/8 teaspoon crumbled saffron threads, (optional)
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1 cup arborio rice
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1/2 cup dry white wine, or dry vermouth
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½ cup finely grated Parmigiano-Reggiano cheese
Directions
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Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
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Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
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Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.
Tips
Note: Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Over 75,000 flowers are required for each pound of saffron. Fortunately, a little goes a long way. It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.
Nutrition Facts (per serving)
405 | Calories |
10g | Fat |
64g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size about 1 1/2 cups | |
Calories 405 | |
% Daily Value * | |
Total Carbohydrate 64g | 23% |
Dietary Fiber 5g | 18% |
Total Sugars 6g | |
Protein 12g | 25% |
Total Fat 10g | 13% |
Saturated Fat 3g | 13% |
Cholesterol 9mg | 3% |
Vitamin A 11398IU | 228% |
Vitamin C 24mg | 27% |
Folate 57mcg | 14% |
Sodium 1174mg | 51% |
Calcium 148mg | 11% |
Iron 2mg | 12% |
Magnesium 58mg | 14% |
Potassium 788mg | 17% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.