Butternut Squash Risotto
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Prep Time:
Cooking Time: Servings: 4 |
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Butternut Squash Risotto Recipe. Delicious creamy risotto with chunks of roasted buttery squash.
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Be The First To Review This RecipeIngredients
| butternut squash | 1 | quartered and seeded |
| garlic clove | 2 | crushed |
| sage | 2 Tbsps | chopped |
| olive oil | 2 Tbsps | |
| salt | 1 tsp | to taste |
| black pepper | 1/2 tsp | to taste |
| Risotto | ||
| olive oil | 2 Tbsps | |
| yellow onion | 1 | diced |
| Arborio rice | 1 1/2 cups | |
| white wine | 2 cups | |
| chicken broth | 4 cups | simmering |
| nutmeg | 1 pinch | |
| black pepper | 1/4 tsp | to taste |
| Parmesan cheese | 1/4 lb | grated |
Directions
- Preheat your oven to 400 degrees.
- In a roasting pan or baking dish place the butternut squash. Sprinkle the salt, black pepper, and sage. Drizzle over with the olive oil. Rub the olive oil and spices all over the butternut squash. Place in the oven and roast for 40 minutes. Remove the flesh from the skin and chop.
- In a saucepan heat the olive oil over medium heat and sauté the onions until translucent.
- Add the Arborio rice and stir for 8 minutes.
- Add the white wine and continue to stir until the wine is absorbed.
- Add the simmering stock a 1/2 cup at a time until it is absorbed.
- Add the roasted butternut squash and season with nutmeg and black pepper.
- Stir in the unsalted butter and Parmesan cheese.
- Serve immediately.
