Brown Butternut Squash & Scallion Risotto

1. 1

   In a small saucepan over medium-low heat, warm the chicken broth until just under a simmer and keep on a back burner.

2. 2

   In a large saucepan over medium heat, melt the butter; cook, stirring occasionally, until the milk solids begin to turn golden brown and the butter takes on a nutty aroma, 5-6 minutes.

3. 3

   Remove 2 and set aside.

4. 4

   Lower heat so that the butter doesn't burn, quickly add onions and saute, stirring occasionally, until slightly softened and translucent, 2-3 minutes.

5. 5

   Add white wine, and cook down until almost evaporated, another 3-4 minutes.

6. 6

   Add 2 cups of the butternut squash and 3/4 cup of the hot chicken broth, and gently simmer until squash is tender but not falling apart and broth is reduced, 8-10 minutes.

7. 7

   Gently stir in the Arborio rice, and mix until it is well incorporated.

8. 8

   Add another 1/2 cup of broth and stir frequently until the liquid is absorbed.

9. 9

   At this point, add the remaining 1/2 cup of butternut squash and another 1/2 cup of broth.

10. 10

    Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid between additions, until the rice is al dente and creamy, which should take about 3 1/2-4 cups of broth and approximately 20-25 minutes.

11. 11

    Be sure to keep the heat adjusted so that the broth in the risotto stays at a gentle simmer.

12. 12

    When the risotto is cooked, stir in scallions and remove from heat.

13. 13

    Let rest for 2-3 minutes, then stir in the remaining 2 tablespoons of brown butter and Parmesan.

14. 14

    Season to taste with salt and pepper and serve immediately with extra Parmesan cheese.

* Per serving · 4 servings · Values may vary.