Butternut Squash Risotto

Ingredients

  • 2 tablespoons fresh chives
  • ½ cup water
  • ½ cup Arborio or long-grain rice
  • ¼ cup dry white wine
  • fresh chives
  • 1 small onion
  • 1 large garlic clove
  • + 5 more ingredients
    • 1 ¾ cups chicken broth
    • 1 small butternut squash
    • 3 tablespoons unsalted butter
    • Parmesan curls
    • 1 ¼ teaspoons fresh gingerroot

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until...

View full recipe at Epicurious

Comments

Variations on Butternut Squash Risotto

  • Butternut Squash Risotto
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 large yellow onion, finely chopped
    • 4 cups low-sodium chicken broth
    • +10 other ingredients
  • Butternut Squash Risotto
    • 2 cups Arborio rice (short-grain)
    • 1 1/4 cups finely chopped onion
    • 1/4 cup whipping cream
    • Salt and pepper to taste
    • 8 cups vegetable broth*
    • +3 other ingredients


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