Click for Cookbook LOGIN
"Do vegetarians eat animal crackers?"--Unknown

Butternut Squash Risotto Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Butternut Squash Risotto is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
12-14 oz butternut squash, cubed
1/3c shallot or mild onion
3 medium garlic cloves, minced
3-4 c vegetable or chicken broth
1 c uncooked arborio rice
1/2 c dry white wine
1/2 dry roasted shelled pistachios
Directions:
Directions:
Heat a large deep skillet over medium heat. Pour oil into skillet and swirl to coat. Cook squash, shallots, and garlic for about 5 minutes. Meanwhile heat broth in a saucepan over medium heat for 3-4 minutes, then keep warm over low heat. Add the rice to the skillet, cook for about 1 minute, stirring constantly. Pour in wine, cook for about 2 minutes until wine is absorbed. Stir in 1 c hot broth. Simmer until most of the liquid is absorbed, stirring occasionally. Repeat 2-3 more times, keeping rice mixture at a gentle simmer. Cook until the squash and rice are tender and the texture is creamy about 25 minutes total.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

204W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!