Butternut Squash Risotto with Parmesan

1. 1

   Heat oven to 425 degrees F.

2. 2

   Toss squash with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet.

3. 3

   Bake 30 min.

4. 4

   or until tender.

5. 5

   Meanwhile, melt butter in large saucepan on medium heat.

6. 6

   Add onions and garlic; cook 2 to 3 min.

7. 7

   or until crisp-tender, stirring frequently.

8. 8

   Stir in rice; cook and stir 2 min.

9. 9

   Add wine; cook and stir 1 min.

10. 10

    or until absorbed.

11. 11

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

12. 12

    or until most the broth is absorbed, stirring constantly.

13. 13

    Repeat until all the broth has been added.

14. 14

    (Rice should be tender, but firm.

15. 15

    This will take about 25 min.)

16. 16

    Remove from heat.

17. 17

    Add squash to rice mixture; mix well.

18. 18

    Stir in cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.