Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice (can substitute medium grained white rice, but arborio is preferred); 473 milliliters butternut squash, peeled, and finely diced; 1 liters chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version); 2 Tbsps chopped chives or garlic chives; 237 milliliters dry white wine (such as sauvignon blanc); 1 small onion, finely chopped; 237 milliliters freshly grated parmesan cheese; 5 servings salt; 5 Tbsps unsalted butter, divided into 4 tbsp and 1 tbsp

Butternut Squash Risotto is a gluten free recipe with 5 servings. One portion of this dish contains roughly 15g of protein, 18g of fat, and a total of 554 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, wine, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. Several people really liked this main course. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes.