Creamy Butternut Risotto

Total Time
45mins
Prep
15 mins
Cook
30 mins

this was the $400 winner in Better Homes and Gardens Rice on the Side catagory contest. Entered by Nancy Skahill, Greenlawn, N.Y.(March 2002). The picture is what got me. It looks so good!

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Ingredients

Nutrition

Directions

  1. In a medium saucepan, bring broth to boiling. Cover and reduce heat until broth just simmers. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add squash cubes and rice. Cook and stir 1 more minute.
  2. Slowly(and carefully) add 1/2 cup of the hot broth and the turmeric or saffron to rice mixture, stirring constantly(if using wine, add before the 1/2 cup broth, let absorb, then continue). 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.
  3. Remove from heat. Stir in butter or margarine, the 2 tbls. Parmesan cheese, and pepper. Spoon into a serving bowl. Sprinkle with additional finely shredded Parmesan cheese. Taste for seasoning and add salt and more pepper if desired. Enjoy!
  4. Note:.
  5. 1/4 cup of white wine added before broth and cooked until absorbed, then continue with directions can be used to add even more flavor. This is optional.
Most Helpful

5 5

I can understand why this was a winner because it really is. Leftover roasted squash was used and added the last few minutes to just warm it through. I used all chicken stock for the liquid and used about a cup or so more than the recipe called for. This is a delicious recipe that would make a wonderful main course or served as a side. Made for Aussie Swap.

5 5

Very good, Sharon! Although I would generally add wine to my risotto, in this case I didn't, and DD2, a great risotto lover, preferred it that way. I used the vegetable broth and the turmeric. This cooked perfectly, the butternut was firm but tender and extremely tasty, this recipe is truly a winner, thank you for sharing, Sharon!