butternut squash n mushroom risotto

How To Make butternut squash n mushroom risotto

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  1

  FIRST PUT BUTTERNUT SQUASH CUBES IN PIE PLATE COVRD WITH PLASTIC WRAP N NUKE FOR 8 MINUTES. IF SQUASH IS TENDER PUT ASIDE TO USE LATER IF NOT NUKE FOR ADDITL MINUTE THEN CUT EACH PIECE TO HALF INCH PIECES n SPRINKLE 1/2 TSP EACH OF S n P
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  2

  NEXT IN A LARGE DEEP PAN MELT BUTTER ALONG WITH OLIVE OIL N ADD MUSHROOMS JUST UNTIL SOME COLOR IS DEVELOPD ABOUT 3 MINUTES ON MED/HIGH HEAT THEN ADD ONION N BACON N COOK ON MED HEAT UNTIL BACON IS ALMOST COOKD N ONIONS R TENDER N JUST TURNN COLOR.
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  3

  NOW ADD RICE N MIX WITH BUTTER N FLAVAS IN PAN NEXT ADD WINE N COOK FOR A COUPLE OF MINUTES. ADD OTHER 1/2 TSP OF S n P
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  4

  NOW THE HARD PART...ADD TWO LADLES OF WARMD N CONSTANTLY SIMMERN CHICKN BROTH N MIX OCCASIONALLY DURN A FIVE MINUTE PERIOD....RICE WILL ABSORBD LIQUID AS IT SIMMERS THEN ADD TWO MORE LADLES OF BROTH .
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  5

  ONCE RICE LOOKS AS THO ITS ABSORBD LIQUID ADD TWO MORE LADLES OF SIMMERN BROTH N REPEAT PROCESS...THIS SHOULD TAKE AROUND 45 MINUTES N RICE SHOULD LOOK CREAMY...WHEW ;)
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  6

  TURN OFF HEAT N MIX IN COOKD N CHOPPD BUTTERNUT SQUASH, PARMESAN CHEESE N CHOPPD PARSLEY.
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  7

  ENJOY :)
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