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  • Creamy Butternut Squash Risotto

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    Creamy Butternut Squash Risotto
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 5 1/2 c. warm vegetable broth, up to 6
    • 1 med onion, minced
    • 1 x clove garlic, chopped
    • 2 c. uncooked Arborio rice
    • 1/4 c. white wine
    • 2 1/2 c. peeled diced butternut squash, 1-inch dice
    • 1 Tbsp. chopped fresh rosemary
    • 1/4 c. grated Parmesan cheese, (optional) Salt and freshly grnd pepper to taste

    Directions

    1. 6 SERVINGS DAIRY-FREE
    2. In small saucepan, bring broth just to a simmer over medium-low heat.
    3. While broth is heating, coat large saucepan with nonstick cooking spray, heat pan over medium heat. Add in onion and garlic and cook, stirring often, till beginning to brown, about 5 min.
    4. Add in rice and stir constantly 1 minute. Add in wine and stir till almost completely absorbed, 1 minute. Add in 1/2 c. of warm broth to rice and cook, stirring constantly, till liquid is almost completely absorbed. Add in another 1/2 c. broth and cook, stirring constantly, till liquid is almost completely absorbed. Stir in squash and continue adding broth 1/2 c. at a time, making sure which most of the liquid is absorbed before adding more.
    5. Remove pan from heat when about 1/2 c. liquid remains. Start checking doneness by biting into a grain of rice- it should be hard but render.
    6. (Timing from first to last addition of broth is 25 to 30 min.) Stir in rosemary, Parmesan cheese if you like and salt and pepper. Serve warm.

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