Butternut Risotto
(from hollyanna’s recipe box)
Source: Parenting Magazine (from RecipeThing user kintyre)
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
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In a medium saucepan, boil broth. Remove and set aside.
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In a large saucepan, heat oil over low heat.
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Add squash and onion; cook for one minute.
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Add rice and cook, stirring, for 2 minutes.
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Add 2 cups of broth and simmer, stirirng over low heat until absorbed.
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Keep stirring and adding broth 1 cup at a time until absorbed.
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The whole process with take about 25 minutes.
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In a small bowl, combine butter, parmesan, salt, and pepper.
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Stir mixture into the risotto.
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Add more seasoning if desired.