Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice (short-grain); 3 Tbsps butter; 454 grams large butternut squash (about , peeled and seeded; 118 milliliters dry white wine; 296 milliliters finely chopped onion; 118 milliliters freshly grated Parmesan cheese; 8 servings Salt and pepper to taste; 2 liters vegetable broth; 59 milliliters whipping cream

The recipe Butternut Squash Risotto is ready in around 50 minutes and is definitely an outstanding gluten free option for lovers of Mediterranean food. This recipe serves 8. One serving contains 326 calories, 7g of protein, and 9g of fat. If you have salt and pepper, butter, whipping cream, and a few other ingredients on hand, you can make it. It works well as a side dish.

Instructions

Cut squash into 1/2- to 3/4-inch cubes.

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Squash

Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm.

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Broth

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Sauce Pan

Meanwhile, melt butter in a large Dutch oven over medium heat.

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Butter

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Dutch Oven

Add onion, and saut 5 minutes or until tender.

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Onion

Add squash, and cook, stirring occasionally, 4 minutes.

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Squash

Add rice, and cook 2 minutes. Stir in wine; cook 1 minute.

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Rice

Wine

Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste.

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Parmesan