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Butternut Squash Risotto Recipe

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This recipe for Butternut Squash Risotto, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 C. low-sodium chicken broth
2 tbsp. olive oil
1 large yellow onion, finely chopped
1/2 tsp. kosher salt
1/4 tsp.l pepper
2 tbsp. finely chopped fresh sage
1 small butternut squash - peeled, seeded and grated (@ 4 cups)
1 large clove garlic, finely chopped
1-1/2 cups Arborio rice
1 cup dry white wine
1/2 cup (2 oz.) grated Parmesan cheese

Directions:
Directions:
Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt and pepper and cook for 4 minutes. Ad the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Spoon into individual bowls.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes; total: 55 minutes

 

 

 

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