Butternut Squash Risotto

By cindyandmojo

Ingredients

• Ingredients:
• Yields 8 servings
• 1 small Butternut Squash, peeled, seeded, and cubed
• 1 Tbsp Olive Oil
• 1/2 tsp Salt
• Black Pepper To Taste
• 2 Tbsp Butter
• 1/4 tsp Chili Powder
• 1/2 small Onion
• 1-1/2 cup Arborio Rice
• 6 cups (approximately) low sodium chicken broth
• Salt and pepper, to taste
• Pinch of Saffron (optional, for color)
• 1/4 cup dry White Wine*
• 1/2 cup freshly grated Parmesan cheese
• Parsley, for garnish
• Apple Juice could be substituted for white wine

Details

Servings 8
Adapted from tastesbetterfromscratch.com

Preparation

Step 1

Start by roasting the butternut squash.

Preheat oven to 400 degrees F. Place cubed pieces of squash on a large baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Spread squash into one layer on the baking sheet. Roast for 20-25 minutes or until tender.

Meanwhile, heat broth in a saucepan over low heat. Keep warm.

In a separate large saucepan or large skillet heat 2 tablespoons of butter. Add diced onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 3 minutes.

Reduce heat to low. Add wine and cook, stirring, until wine is nearly absorbed. In 1-cup increments, begin adding warm chicken broth to the skillet, stirring to combine and gently stirring until broth is absorbed. As soon as the liquid is absorbed, add another cup of broth. Continue this process until the rice starts to become tender (about 20 minutes). Season with salt, pepper along the way. After about 5 cups of broth have been added, taste the rice to determine its consistency. Add an additional 1 – 2 cups of broth as needed, until the rice is tender.

Once the rice is tender, add the cooked butternut squash, and 1/4 tsp of nutmeg.

Gently stir in most of the grated Parmesan cheese. Save a little to sprinkle on top when served. Taste, and add more salt and pepper if needed. Garnish with parsley. Serve immediately!