"The belly rules the mind."--Spanish Proverb

Roasted Butternut Squash Risotto Recipe

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This recipe for Roasted Butternut Squash Risotto is from The Zolovick Family Cookbook Project, 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!



3 tbsp olive oil
1 yellow onion chopped
2 cloves garlic minced
4 cups chicken broth
1 cup water
1 1/2 cups brown Arborio or short grain rice
1 small butternut squash peeled and cut in 1/2 inch cubes
1 cup grated parmesan cheese
1/2 cup white wine
3 tbsp butter
1 tsp salt
ground pepper
pinch red pepper flakes
1 tsp sage

Preheat oven to 375 degrees.
Position racks in lower third and upper third of oven.
Line baking sheet with foil.
Reserve 1 cup chicken broth for end of preparation of risotto.
Heat 1 tbsp olive oil in oven proof Dutch oven.
Add onion and salt. Cook until translucent.
Add garlic and cook 2 more minutes.
Add 3 cups chicken broth 1 cup water, cover and boil.
Remove from heat and add rice.
Cover and bake in oven for 70 minutes.
Toss butternut squash with 2 tbsp olive oil and salt and arrange on baking sheet.
Roast on top oven rack for 60 minutes until starting to brown. Mix halfway through.
Remove Dutch oven from oven and add 1 cup broth, parmesan cheese, wine and butter.
Add spice and stir to until creamy.
Stir in butternut squash and additional salt and pepper to taste.

Personal Notes:
Personal Notes:
Alternative to mushroom risotto since Mads and Nick don't like mushrooms but easier to make than regular risotto on the stove top.




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