Comfort food is the best type of food, give this wonderful butternut squash risotto recipe a try
Ingredients
- 1 large butternut squash – peeled and seeded
- 8 cups vegetable stock
- 3 tbsp butter
- 1 1/4 cups finely chopped onion
- 2 cups rice
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- 1/4 cup whipping cream
- salt and pepper to taste
Instructions
- Cut squash into 1/2 to 3/4-inch cubes.
- Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.
Meanwhile, melt butter in a large Dutch oven over medium heat. Add onion, and sauté for 5 minutes or until tender. Add squash, and cook, stirring occasionally, for about 4 minutes. Add rice, and cook for 2 minutes. Stir in wine; cook for 1 minute. - Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste. Transfer to a large serving bowl. Serve immediately.