Butternut Squash Risotto

By Recipes, Side Dishes
Butternut Squash Risotto
Serves 4
Serve this for a savory vegetarian dinner option or as a side. You will enjoy the creamy texture and the sweet taste of this delicious meal – your whole family will love it!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 cup butternut squash (cubed)
  2. 2 tablespoon butter
  3. ½ onion (minced)
  4. 1 cup Arborio rice
  5. 1/3 cup dry white wine
  6. 5 cups chicken stock
  7. ¼ cup parmesan cheese (grated)
  8. Salt
  9. Pepper
Instructions
  1. Steam the chunks of squash for about 15 minutes or until squash is tender; drain and mash in a large bowl.
  2. In a saucepan, melt the butter over medium heat and then add in the onion and cook for two minutes; then stir in the rice and cook for another five minutes.
  3. Add the white wine into the saucepan and cook until it evaporates, and then add in the mashed squash and one third of the chicken broth; cook for an additional five minutes.
  4. Pour in the remaining broth and stir until the risotto takes on a creamy texture; add in parmesan cheese, salt, and pepper to taste.
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