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Butternut Squash and Spinach Risotto Recipe

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This recipe for Butternut Squash and Spinach Risotto is from Ellis Family Cookbook, 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:  
risotto rice
butternut squash
spinach
onion
chicken broth
gorgonzola cheese
olive oil
butter
white wine
fresh rosemary
whipping cream
Directions:
Directions:
Risotto

2 T olive oil, butter
½ c onion
One butternut squash cubed ½ inch
Sauté above 8-10 min.

Add 1 ½ cup risotto, and 2 T olive oil, butter.
Stir 4 min. to coat.

Add 1 ½ cups wine and 1T chopped fresh rosemary.
Cook down.

Add 1 c. chicken broth at a time and cook down.
Use around 5-6 cups (4 cans).

Taste rice/squash for doneness.
Add ¾ bag spinach (cut stems off).
Add ½ - ¾ c. of gorgonzola cheese.
Add ½ c. whipping cream (maybe more).
Personal Notes:
Personal Notes:
My friend Barb's recipe that Mary Ellen, Virgie, Mary, Barb, and I made at the beach! YUM!

One special note - be sure to STIR the whole time the risotto is cooking!

 

 

 

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