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Butternut squash risotto Recipe

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This recipe for Butternut squash risotto is from Phila and Kelly's 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp butter divided
1 Tbsp olive oil
2 cloves garlic minced
4-5 cps 1/2" cubes of butternut squash about 1 1/2 lbs.
1 cup risotto or Arborio rice
1 qt vegetable or chicken stock
1/2 cp Parmesan- Reggano cheese plus extra for garnish
2 Tbsp chopped sage
Salt and pepper to taste
1 Tbsp butter
Directions:
Directions:
Heat stock in medium saucepan. Turn to low to keep warm.
In another pan melt butter and olive oil and sauté garlic for a minute.
Add cubed squash, salt and pepper. Cook for about 10 minutes until edges soften.
Add risotto and stir to coat. Lower heat to medium-low. Slowly add warm stock and stir. Continue cooking for 35-40 minutes until liquid absorbed. If risotto still not soft, add a little water and cook until done. When rice is done, remove from heat and stir in 1 Tbsp butter, sage and Parmesan cheese. Ready to serve!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Yummy

 

 

 

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