Butternut Squash Risotto

Butternut Squash Risotto
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
  • 2 teaspoons olive oil
  • 1 ½ cups Arborio rice or other short-grain rice
  • 2 (14 1/4-ounce) cans low-salt beef broth
  • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • ½ cup finely chopped yellow onion
  • + 4 more ingredients
    • 2 tablespoons finely chopped fresh parsley
    • ½ teaspoon salt
    • 2 cups water, divided
    • 3 tablespoons unsalted butter

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is te...

View full recipe at My Recipes

Comments

Variations on Butternut Squash Risotto

  • Butternut Squash Risotto
    • 4 cups low-sodium chicken broth
    • 1/2 teaspoon kosher salt
    • 1 large yellow onion, finely chopped
    • 1/4 teaspoon black pepper
    • +10 other ingredients
  • Butternut Squash Risotto
    • 1/2 cup dry white wine
    • 2 cups Arborio rice (short-grain)
    • 3 tablespoons butter
    • 1 large butternut squash (about 1 lb.), peeled and seeded
    • +4 other ingredients
  • Butternut Squash Risotto
    • 3 tablespoons unsalted butter
    • 1 1/4 teaspoons fresh gingerroot
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    • 1 small butternut squash
    • 1 3/4 cups chicken broth
    • +6 other ingredients


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