Meal Planning

Sweet potato, shiitake mushroom, and garden greens risotto . IngredientsIngredi…

Written by Dinner Ideas

Sweet potato, shiitake mushroom, and garden greens risotto 😊
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IngredientsIngredient Checklist

2 tablespoons extra-virgin olive oil

½ cup chopped shallots

2 cloves garlic, minced

1 tablespoon chopped sage

1 cup arborio rice

½ cup dry white wine

3 cups low-sodium chicken broth or vegetable broth

2 cups diced butternut squash

½ teaspoon salt

¼ teaspoon ground pepper

⅓ cup grated Parmesan cheese
DirectionsInstructions Checklist
Step 1
Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.

Step 2
Turn off sauté mode. Close and lock the lid and cook on high pressure for 6 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.

Nutrition Facts
Serving Size: About 3/4 Cup
Per Serving:
235 calories; protein 6.6g; carbohydrates 34.7g; dietary fiber 1.7g; sugars 1.8g; fat 6.7g; saturated fat 1.6g; cholesterol 3.8mg; vitamin a iu 5170IU; vitamin c 11.2mg; folate 17.6mcg; calcium 75.8mg; iron 1.1mg; magnesium 24.3mg; potassium 340.5mg; sodium 313.8mg; thiamin 0.1mg.
Exchanges:
2 Starch, 1 Fat, 1/2 Vegetable
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