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Butternut Squash Risotto Recipe

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This recipe for Butternut Squash Risotto is from Cooking For A Cause Hurricane Harvey/Irma, 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:  
4 cups low-sodium chicken broth
2 Tbs extra-virgin olive oil
1 large yellow onion, finely chopped
salt and pepper to taste
2 tbs finely chopped fresh sage
1 small butternut squash roasted, seeded and then cut into chunks (about 4 cups)
1 large clove garlic, finely chopped
1 1/2 cups brown rice
1 cup dry white wine
1/2 cup freshly grated parmigiano-reggiano cheese (sprinkled on top of each individual dish)
Directions:
Directions:
Cut the butternut squash in half and roast in oven at 400 face down for about 40-50 min or until soft. Scoop out the seeds and cut into chunks. Puree about ¾ of the squash with a bit of chicken broth, mash the rest.

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and cook until translucent. Add the sage and cook for 1 minute.

Add rice and cook, stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes.

Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Season rice with salt and pepper. Last 5-10 min of cooking add the squash to the rice. Sprinkle with parmigiano-reggiano cheese.

optional: can add mushrooms
Personal Notes:
Personal Notes:
one of my favorite fall dishes

 

 

 

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