Butternut Risotto

Total Time
40mins
Prep 15 mins
Cook 25 mins

Butternut and saffron, what a great combination.

Ingredients Nutrition

Directions

  1. In a large skillet heat oil over medium heat. Add garlic and cook for 15 seconds.
  2. Add squash and rice and cook for 1 or 2 minutes, stirring.
  3. Slowly and carefully ad 1/2 cup of the hot broth and the saffron, stirring constantly.
  4. Continue to cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed but mixture is creamy. (This should take about 25 minutes).
  5. Remove from heat. Stir in butter, the 2 tablespoons of cheese and the pepper.
  6. Spoon into a serving bowl. Sprinkle with additional parmesan.

Reviews

(1)
Most Helpful

I usually make butternut squash risotto a little different by roasting the squash first so I was very interested in trying this way. I followed the recipe exactly. I thought it could have a little more flavor. Definitely needs some salt and more pepper. Next time I will add a little more garlic or maybe some shallots. This recipe is easy and has great color. I will make this again.

susie cooks September 23, 2008

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