Butternut Squash Risotto

Ingredients

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

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 small butternut squash, peeled, seeded, and grated (about 4 cups)
    • 1 cup dry white wine
    • 1 1/2 cups Arborio rice
    • +11 other ingredients
  • Butternut Squash Risotto
    • 1 1/4 cups finely chopped onion
    • 3 tablespoons butter
    • 1 large butternut squash (about 1 lb.), peeled and seeded
    • Salt and pepper to taste
    • +4 other ingredients


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