Description
If you like the natural sweet flavor of butternut squash, you’ll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
Ingredients
- 2 cups cubed butternut squash
- 2 tablespoons butter
- ½ onion, minced
- 1 cup Arborio rice
- ⅓ cup dry white wine
- 5 cups hot chicken stock
- ¼ cup grated Parmesan cheese
- salt and ground black pepper to taste
Instructions
- Place squash cubes into a steamer basket in a saucepan with water. Cover
- and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes)
- then drain
- and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften
- then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges
- about 5 minutes more.
- Pour in white wine; cook
- stirring constantly
- until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until chicken stock has been absorbed into rice
- 5 to 7 minutes. Add 1/2 of the remaining chicken stock
- and continue stirring until it has been absorbed. Finally
- pour in remaining stock
- and continue stirring until the risotto is creamy.
- Stir in Parmesan cheese and season with salt and pepper.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4