Butternut Risotto

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READY IN: 45mins
Recipe by cookiecutter _

From Pumpkins and Squash by Kathleen Desmond Stang.

Ingredients Nutrition


  1. Heat chicken broth and water in a saucepan to a slow simmer.
  2. Heat olive oil in a heavy saucepan over medium high heat and add the onion.
  3. Cook 5 minutes, or until translucent.
  4. Add shredded squash and cook over medium heat until lightly browned (10 - 15 minutes).
  5. Stir often.
  6. Add rice and cook 1 minute, stirring constantly.
  7. Add wine and cook and stir until liquid is absorbed.
  8. Add 1/2 cup of broth mixture and cook, stirring constantly, until liquid is absorbed.
  9. Continue stirring in broth 1/2 cup at a time until all or most of the liquid has been absorbed and rice is tender but still al dente (20 - 25 minutes).
  10. Stir in Parmesan and season with salt and pepper.
  11. Garnish with more Parmesan.

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