Butternut Squash Risotto

Butternut Squash Risotto
Butternut Squash Risotto

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cubed butternut squash

  • 2

    tablespoons butter

  • 1/2

    onion, minced

  • 1

    cup arborio rice

  • 1/3

    cup dry white wine

  • 5

    cups hot chicken stock

  • 1/4

    cup parmeasean cheese

  • salt and pepper

Directions

place squash cubes into a steamer basket in a saucepan. add water, cover and bring to a boil over medium-high heat. allow steam untilthe squash is tender. (10-15 min), then drain and mash in a bowl with a fork. melt butter in a saucepan over med-high heat. add onion; cook and stir for 2 minutes until onion begins to soften, then stir in the rice. continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 min more. pour in the wine; cook, stirring constantly, until it has evaporated. stir in the mashed squash and 1/3 of the chicken stock; reduce heat to medium. cook and stir until the chicken stock has been absorbed by the rice, 5-7 min. add half of the remaining stock, and continue cooking until it has been absorbed. finally pour in the remaining stock and continue stirring until the risotto is creamy. finish by stirring in the cheese and seasoning with salt and peper

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