If you like the naturally sweet flavor of butternut squash youll love this risotto It is so creamy and full of flavor Great as a fall side dish or main course
Prep Time
55 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover
bring to a boil
and steam squash until tender
10 to 15 minutes. Drain; use a fork to mash squash in a bowl.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Stir in Parmesan cheese and season with salt and pepper.
Dotdash Meredith Food Studios
