Creamy Roasted Butternut Squash Risotto

1. 1

   In a large skillet heat oil and butter over medium and add onions. Cook until pale yellow about 3 to 5 minutes.

2. 2

   Stir in Arborio rice and continue to cook another 5 to 7 minutes stirring often until slightly toasted.

3. 3

   Begin adding warm broth-water blend a ladle at a time, dissolving almost completely between additions.

4. 4

   While stirring in the third ladle also add the butternut puree and mix until smooth and incorporated.

5. 5

   Once broth is all added and rice is just tender stir in half and half, parmesan, salt and pepper. Warm through a few minutes more and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.