Butternut Squash Risotto

1. 1

   Heat dressing in large saucepan on medium heat.

2. 2

   Add onions and rosemary; cook 2 to 3 min.

3. 3

   or until onions are crisp-tender, stirring frequently.

4. 4

   Stir in rice; cook and stir 2 min.

5. 5

   Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min.

6. 6

   or until most the broth is absorbed, stirring constantly.

7. 7

   Repeat until all the broth has been added.

8. 8

   (Rice should be tender, but firm.

9. 9

   This will take about 35 min.)

10. 10

    Meanwhile, place squash in microwaveable dish.

11. 11

    Add water; cover with waxed paper.

12. 12

    Microwave on HIGH 8 min.

13. 13

    or until squash is tender; drain.

14. 14

    Add squash to rice mixture; mix well.

15. 15

    Add butter; stir until melted.

16. 16

    Stir in cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.