Lenten recipes: Butternut Squash Risotto with Scallops

Editor’s note: Every week during Lent, Jersey Catholic will feature a recipe perfect for Meatless Fridays submitted by Archdiocesan staff. This week’s recipe is submitted by Jennifer Behnke, Associate Director of Evangelization.

INGREDIENTS

6 cups vegetable broth

3 Tbsp olive oil

3/4 cup chopped white onions

10 oz box of sliced mushrooms

1 cup dry white wine

14 oz box packaged risotto mix

1 lb butternut squash, peeled and sliced 1/4 inch thick

1-1/4 lb Sea scallops

1-1/2 oz grated parmesean

2 Tbsp butter

kosher salt and ground black pepper

fresh parsely (for garnish)

PREPARATION

In a small saucepan, heat broth until just simmering. Heat olive oil in a medium skillet. Saute onions and mushrooms until soft. Slowly add white wine while continuing to stir. Add package of risotto and allow to simmer about 10 minutes or until risotto is al dente.

Add butternut squash to skillet. Slowly ladle heated chicken broth into risotto skillet, stirring in between ladles and allowing to reduce down before the next addition. Continue until all chicken broth is added.

Add Scallops on top, cover and simmer for 15 minutes. Stir in Parmesan, butter and salt and pepper, to taste.