Name: Butternut Squash Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 6 cups (1.4 liters) chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version) -; 5 tablespoons (70g) unsalted butter, divided -; 1 small onion, finely chopped (about 1 cup) -; 2 cups (240g) butternut squash, peeled, and finely diced (1/4-1/2 inch) -; 2 cups (400g) arborio rice (can substitute medium grained white rice, but arborio is preferred) -; 1 cup (236 ml) dry white wine (such as Sauvignon Blanc) -; 3/4 cup (40g) freshly grated Parmesan cheese, divided -; 2 tablespoons chopped chives or garlic chives -; Kosher salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Risotto

1. 6 cups (1.4 liters) chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version) -

2. 5 tablespoons (70g) unsalted butter, divided -

3. 1 small onion, finely chopped (about 1 cup) -

4. 2 cups (240g) butternut squash, peeled, and finely diced (1/4-1/2 inch) -

5. 2 cups (400g) arborio rice (can substitute medium grained white rice, but arborio is preferred) -

6. 1 cup (236 ml) dry white wine (such as Sauvignon Blanc) -

7. 3/4 cup (40g) freshly grated Parmesan cheese, divided -

8. 2 tablespoons chopped chives or garlic chives -

9. Kosher salt -

How to cook deliciously - Butternut Squash Risotto

1. Stage

Heat the broth: Heat broth in a medium saucepan and keep warm over low heat.

2. Stage

Cook the onion and squash in butter: Melt 4 tablespoons of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

3. Stage

Add the rice: Add arborio rice to the onion and squash. Cook 1 to 2 minutes.

4. Stage

Add the wine: Add the wine and cook, stirring constantly, until wine has been absorbed by the rice or evaporated.

5. Stage

Start adding broth: 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.

6. Stage

Add the butter, Parmesan, and chives: During the last minutes of cooking, add the remaining tablespoon of butter, 1/2 cup Parmesan, and chives. At this point, the rice should have a creamy consistency. Add salt to taste. (The amount of salt you add will depend on how salty your broth was to begin with. I usually add at least a teaspoon of salt, sometimes more.) Serve with the remaining grated Parmesan.