November 07, 2015 By:
5 minutes
20 minutes
6 to 8 servings
Risotto is fun to make when guests gather in the kitchen. While you toss a salad, draft them to take a turn stirring the rice. The result is a tasty, elegant dish, which can be served as a simple main course, or it is delicious as an accompaniment to chicken.It is important to use Arborio rice, the Italian short-grain, high starch rice used in risotto because the grains cook into a creamy texture.



  1. Bring the chicken broth to a simmer in a small saucepan over medium heat. Cover and adjust the heat to maintain a simmer.
  2. Melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add the mushrooms and onion. Cook, stirring occasionally, until the vegetables are almost tender, about 5 minutes.
  3. Add the remaining 1 tablespoon butter and stir until melted. Add the rice and stir to coat with the butter.
  4. Add the wine and simmer to evaporate, about 2 minutes. Pour 1/2 cup of the simmering broth into the rice. (Maintain a cooking temperature high enough so that the hot broth bubbles when it is added to the rice.) Cook, stirring constantly, until the broth is absorbed, about 2 minutes. Continue to add the broth, 1/2 cup at a time, stirring until it is mostly absorbed and evaporated before adding more.
  5. Cook the rice, adding broth as needed, until the rice is tender but still slightly firm to the bite, about 20 minutes.
  6. Reduce the heat to low. Stir in the squash, cheese, cranberries, and pepper. Add salt to taste.