Butternut Risotto

(from kintyre’s recipe box)

Source: Parenting Magazine

Prep time: 10 minutes
Cook time: 2530 minutes
Serves 10 people

Categories: appetizers, not tried

Ingredients

  • 7 cups low-sodium chicken broth
  • 3 tablespoons olive oil
  • 2 cups small butternut-squash chunks, thawed if frozen
  • 1 onion, peeled and finely chopped
  • 2 cups arborio rice
  • 3 tablespoon butter, softened
  • 3 tablespoons grated parmesan
  • 1 teaspoon salt, or to taste
  • Pinch of black pepper, or to taste

Directions

  1. In a medium saucepan, boil broth. Remove and set aside.

  2. In a large saucepan, heat oil over low heat.

  3. Add squash and onion; cook for one minute.

  4. Add rice and cook, stirring, for 2 minutes.

  5. Add 2 cups of broth and simmer, stirirng over low heat until absorbed.

  6. Keep stirring and adding broth 1 cup at a time until absorbed.

  7. The whole process with take about 25 minutes.

  8. In a small bowl, combine butter, parmesan, salt, and pepper.

  9. Stir mixture into the risotto.

  10. Add more seasoning if desired.

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