Butternut Squash Risotto

Ingredients

  • 1 ¼ cups finely chopped onion
  • 3 tablespoons butter
  • 1 large butternut squash (about 1 lb.), peeled and seeded
  • Salt and pepper to taste
  • 8 cups vegetable broth*
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup whipping cream
  • + 2 more ingredients
    • ½ cup dry white wine
    • 2 cups Arborio rice (short-grain)

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.3. Meanwhile, melt butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add squash, and cook, stirring occasio...

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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 teaspoons fresh gingerroot
    • Parmesan curls
    • fresh chives
    • 1/4 cup dry white wine
    • 1/2 cup Arborio or long-grain rice
    • 1/2 cup water
    • +5 other ingredients


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