Butternut Risotto
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 5 cups chicken broth, hot
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lb butternut squash, peeled seeded and cut into 1/4-inch cubes (about 3 cups)
- 1 1⁄2 cups arborio rice
- 1⁄4 teaspoon saffron
- 2 tablespoons butter
- 2 tablespoons parmesan cheese
- 1⁄8 teaspoon pepper
directions
- In a large skillet heat oil over medium heat. Add garlic and cook for 15 seconds.
- Add squash and rice and cook for 1 or 2 minutes, stirring.
- Slowly and carefully ad 1/2 cup of the hot broth and the saffron, stirring constantly.
- 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).
- Remove from heat. Stir in butter, the 2 tablespoons of cheese and the pepper.
- Spoon into a serving bowl. Sprinkle with additional parmesan.
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Reviews
-
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.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com