Sides

Butternut Squash Risotto

Recipe adapted from Simply Recipes.

This is a warm winter recipe, comforting and filling! Naturally sweet with a slty bite. 

Prep Time

0 minutes

Cook Time

50 minutes

Yield

6 Servings

Ingredients

6 cups stock, vegetable (chicken broth)
5 tablespoons butter (unsalted, divided)
1 onion (small, finely chopped)
2 cups squash, butternut (peeled and finely diced)
2 cups rice, Arborio (or medium grain white rice)
1 cup white wine, dry
1 cup cheese, parmesan (freshly grated)
2 tablespoons chives (fresh, chopped)
  salt (to taste)

Instructions

Heat broth in a medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

Add rice to onion and squash. Cook 1-2 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 cover rice. Cook over medium heat until the broth has been absorbed. Continue cooking and stirring rice, adding 1/2 cup of broth at a time, cooking and stirring until it is absorbed, until the rice is tender but firm to the bite (about 15-20 minutes.)

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.