Butternut Squash Risotto

Yield: Serves 4 to 6.

Ingredients

  • 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
  • 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
  • 1 small onion, finely chopped
  • 2 cups butternut squash, peeled, and finely diced
  • 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped chives or garlic chives
  • Salt
  • Mushrooms (optional)

 Step by Step

  1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion, mushrooms and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
  2. Add rice to onion, shroom and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
  3. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

http://www.simplyrecipes.com/recipes/butternut_squash_risotto/

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