Butternut Squash Risotto
Creamy squash risotto with cheese, slowly cooked in broth.
- Total
- 45 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- rice12 oz
- winter squash1 lb
- onion1
- vegetable broth1 qt
- grated cheese2.75 oz
- butter1 oz
- oil2 tbsp
- salt1 tsp
Method
- 1
Sauté the chopped onion in oil until translucent.
- 2
Add the cubed squash and the rice and toast for one minute.
- 3
Add the hot broth one ladleful at a time, stirring constantly.
- 4
Cook for 20 minutes until the rice is creamy.
- 5
Remove from the heat, stir in the butter and cheese, season with salt, and serve.
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