Home 
Recipes Side Dishes Butternut Squash Risotto
Recipes Side Dishes Butternut Squash Risotto 
| Butternut Squash Risotto |
makes 8 servings as a generous first courseRecipe Ingredients1 1/2 cups cooked and mashed butternut squash2 cups Arborio rice 7 cups water, chicken or vegetable broth 1 cup dry white wine 1/2 cup minced sweet onion 3 oz. butter 1 tbsp. lemon juice 1 tsp. chopped fresh sage 1 cup grated Gruyere cheese 1 tbsp. chopped fresh parsley DirectionsHeat water or broth in a pot to a gentle simmer. Melt butter in a saucepan; cook minced onion until softened. Add the rice to the pot and stir to coat the rice with the butter. Add the white wine and simmer until liquid is almost evaporated. Add broth gradually, stirring repeatedly until the liquid is almost absorbed before adding the next portion. Not all the liquid may be needed.After about 15 minutes of simmering, taste for doneness. Rice should retain a slight bite. Risotto is done when just tender and creamy. Add squash, lemon juice, herbs and cheese, and stir until cheese is melted. Serve immediately. |
