Butternut Squash Risotto Recipe

1. 1

   Heat broth in a med pot and keep warm over low heat.

2. 2

   Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash.

3. 3

   Cook over medium heat until onion is translucent, about 5 minutes.

4. 4

   Add rice to onion and squash.

5. 5

   Cook 1 to 2 minutes.

6. 6

   Add wine.

7. 7

   Cook, stirring constantly until wine has been absorbed by the rice or evaporated.

8. 8

   Add a few ladles of broth, just enough to barely cover rice.

9. 9

   Cook, stirring continupusly, over medium heat until broth has been absorbed.

10. 10

    Continue cooking and stirring rice, adding a ladle or so of broth at a time, cook and stir until all of the broth is absorbed, and until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

11. 11

    3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives.

12. 12

    At this point the rice should have a creamy consistency.

13. 13

    Add salt to taste.

14. 14

    Serve with remaining grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.