Butternut Squash Risotto
How to Make It
Step 1
Cut squash into 1/2- to 3/4-inch cubes.
Step 2
Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.
Step 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 occasionally, 4 minutes. Add rice, and cook 2 minutes. Stir in wine; cook 1 minute.
Step 4
Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste. Transfer to a large serving bowl. Serve immediately.
Step 5
*8 cups chicken broth may be substituted.
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Stacey76's Review
This risotto is quite decadent - very rich. It was a hit served with the suggested pork loin roast & apple compote and the brussel sprouts. The whipping cream and butter make this more rich than some other risottos I have produced.
sagebnichols's Review
N/A
Bethany10's Review