Butternut Squash Risotto
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
Ingredients
6 cups
5 Tbsp
1 small onion, finely chopped
2 cups
2 cups
1 cup
3/4 cup freshly grated Parmesan cheese, divided
2 tablespoons chopped chives or garlic chives
Salt
Directions
Heat broth in medium sized saucepan and keep warm over low heat.
Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
Add arborio rice to onion and squash. Cook 1 to 2 minutes.
Add the wine and cook, stirring constantly until wine has been absorbed by the rice or evaporated.
Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed.
Continue cooking, stirring rice enough to keep it from sticking to the pan, adding a little bit of broth at a time, cooking and stirring until the liquid is absorbed, and the rice is tender but still firm to the bite, about 15 to 20 minutes. the last minutes of cooking, add remaining tablespoon of butter, 1/2 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste.
Serve with remaining grated Parmesan.