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Ingredients
For the Risotto:
1 butternut squash, trimmed, peeled and cut into ½ cubes
1 sweet onion, peeled and coarse chopped
1 bulb fresh fennel, sliced thin
zest of 1 orange, minced
½ cup fresh orange juice
¼ cup fresh minced parsley
½ teaspoon salt
½ teaspoon fresh black pepper
non stick spray
2 cups sliced shitake or button mushrooms
½ cup chicken broth or vegetable broth
4 HMR® Mushroom Risotto entrees
mint sprigs (optional garnish)
For the sauce:
1 cup frozen dark cherries, thawed
½ cup diet cranberry juice
½ cup chicken or vegetable both
3 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
4 individual packets of Splenda
2 teaspoons cornstarch, dissolved in 2 tablespoons water
Instructions
Preheat oven to 375F.
Peel and cube butternut squash. In a large mixing bowl toss butternut squash with onion, sliced fennel, orange zest, orange juice, parsley, salt and pepper.
Spray a large baking sheet with non stick or use non-stick aluminum foil to line pan. Arrange butternut squash mixture on baking sheet in one layer. Spray with non-stick and roast in oven for approximately 45 to 60 minutes or until squash is tender.
While squash is roasting, spray a saute pan with non stick and saute mushroom slices for 3 to 5 minutes, adding broth as necessary to finish cooking. Season with salt and pepper to taste.
Meanwhile, make cherry sauce by placing thawed cherries in a saucepan with cranberry juice, broth, vinegars and sweetener. Bring to a low boil, reduce heat and simmer for 4 to 5 minutes. Remove from the heat, strain cherries reserving juice. Place juice back in the same saucepan, bring to a low boil then whisk in the cornstarch dissolved in water. Allow to simmer until thickened. Add cherries back to sauce and hold warm until ready to serve.
When butternut is finished roasting, add HMR risotto and cooked mushrooms, gently mix together and transfer to a large glass casserole. Reduce heat in oven to 300F and heat casserole for an additional 15 minutes. Adding additional broth if necessary to keep in moist.
To serve place a generous mound of butternut squash risotto in center of bowl and drizzle cherry sauce around perimeter. |
