Butternut Squash Risotto

• Yield: 6 - 8 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes

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Butternut Squash Risotto

By Lovely Food Blog July 23, 2018

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

1. Cut squash into 1/2 to 3/4-inch cubes.
2. Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.
3. 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.
4. 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.

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

1. Cut squash into 1/2 to 3/4-inch cubes.
2. 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.
3. 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.