Butternut Squash Risotto


  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.
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