Butternut Squash Risotto

Butternut Squash Risotto

 My family loves this fall dish, even Kalen will eat squash this way.  I usually serve along side a chicken breast or a festive fall salad with apples and pears.  Yum!

 Ingredients

  • 2 cups cubed butternut squash

  • 2 T butter

  • 1/2 onion, minced

  • 1 cup Arborio rice

  • 1/3 cup dry white wine

  • 5 cups hot chicken stock

  • 1/4 cup parmesan cheese

  • salt and ground pepper to taste

Directions

  • Place squash cubes into a steamer basket in a saucepan.  Add water, cover and bring to a boil over medium-high heat.  Allow to steam until the squash is tender (10-15 minutes), then drain and mash in a bowl with a fork.

  • Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice.  Continue cooking and stirring until the rice is glossy from the butter and the onion begins to brown on the edges, about 5 minutes.

  • Pour in the white wine; cook, stirring constantly until it has evaporated.  Stir in the mashed squash and 1/3 of the hot chicken stock.  Reduce heat to medium.

  • Cook and stir until the chicken stock has been absorbed by the rice, 5-7 minutes.

  • Add half of the remaining chicken stock and continue stirring until it has been absorbed.

  • Finally, pour in the remaining stock and continue stirring until the risotto is is creamy.

  • Finish by stirring in the paremesan cheese and seasoning to taste with salt and pepper.

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