Butternut Squash Risotto

Ingredients

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

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...

View full recipe at My Recipes

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
    • 1 small onion
    • 1 large garlic clove
    • 1 3/4 cups chicken broth
    • 1 small butternut squash
    • 3 tablespoons unsalted butter
    • 2 tablespoons fresh chives
    • +5 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network