Butternut Squash Risotto

Ingredients

  • 1 small onion
  • 1 large garlic clove
  • 1 ¾ cups chicken broth
  • 1 small butternut squash
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh chives
  • ½ cup water
  • + 5 more ingredients
    • ½ cup Arborio or long-grain rice
    • ¼ cup dry white wine
    • fresh chives
    • 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
    • 2 tablespoons olive oil
    • 1 large yellow onion, finely chopped
    • 2 tablespoons finely chopped fresh sage
    • 1/2 teaspoon kosher salt
    • +10 other ingredients
  • Butternut Squash Risotto
    • 2 cups Arborio rice (short-grain)
    • 1/4 cup whipping cream
    • 1/2 cup freshly grated Parmesan cheese
    • 8 cups vegetable broth*
    • +4 other ingredients


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