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BUTTERNUT SQUASH RISOTTO Recipe

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This recipe for BUTTERNUT SQUASH RISOTTO is from FAMILY SECRETS, 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:  
7 TB unsalted butter
2 TB minced fresh sage
6 c. vegetable or chicken broth
2 c. butternut squash puree
2 TB olive oil
2/3 c. caramelized onions
2 c. Arborio rice
1 tsp. minced fresh rosemary
1/2 c. dry white wine
1/2 c. grated Parmesan cheese
Salt and freshly ground pepper to taste

Directions:
Directions:
Melt 4 TB butter in small saucepan over medium heat. Add 1 TB sage and heat until butter is brown. Strain butter into small bowl and discard sage. Cover to keep butter warm. In a large saucepan over medium heat, mix stock and squash and simmer 8-10 minutes. In a large pan over medium heat, warm the olive oil and add onions and rice, stirring until grains are coated and transluscent (3 minutes). Stir in remaining 1 TB sage, rosemary, and wine. Add simmering stock mixture slowly, waiting until stock is absorbed before adding more. After 30 minutes, when rice is tender, stir in remaining 3 TB butter, cheese, salt and pepper. Add stock if needed so rice is thick and creamy. Drizzle with reserved sage butter and serve. Serves 6.

 

 

 

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