• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Winter Squash Risotto

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 4 tb Unsalted butter
  • 1 lg Onion; chopped
  • 1 1/2 c Diced peeled butternut
  • -squash; about 8 ounces
  • 5 c Vegetable broth
  • 1 1/2 c Arborio rice
  • 1/2 c Dry white wine
  • 1/4 c Parmigiano-Reggiano cheese;
  • -grated, about 1 oz.
  • 1 tb Fresh parsley; minced


Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add
onion and saute until soft and light brown, about 10 minutes. Add squash
and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10
minutes. Mix in rice. Add wine and cook until absorbed, stirring
occasionally. Add 4 cups stock and simmer uncovered until completely
absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir
until rice is tender and mixture is creamy, adding more stock if too thick,
about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese.
Season with salt and pepper.

Divide risotto among bowls. Garnish with parsley and serve.

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