Butternut Risotto
(from kintyre’s recipe box)
Source: Parenting Magazine
Prep time: 10 minutes
Cook time: 2530 minutes
Serves 10 people
Categories: appetizers, not tried
Ingredients
- 7 cups low-sodium chicken broth
- 3 tablespoons olive oil
- 2 cups small butternut-squash chunks, thawed if frozen
- 1 onion, peeled and finely chopped
- 2 cups arborio rice
- 3 tablespoon butter, softened
- 3 tablespoons grated parmesan
- 1 teaspoon salt, or to taste
- Pinch of black pepper, or to taste
Directions
-
In a medium saucepan, boil broth. Remove and set aside.
-
In a large saucepan, heat oil over low heat.
-
Add squash and onion; cook for one minute.
-
Add rice and cook, stirring, for 2 minutes.
-
Add 2 cups of broth and simmer, stirirng over low heat until absorbed.
-
Keep stirring and adding broth 1 cup at a time until absorbed.
-
The whole process with take about 25 minutes.
-
In a small bowl, combine butter, parmesan, salt, and pepper.
-
Stir mixture into the risotto.
-
Add more seasoning if desired.