Butternut Squash Risotto
|Source||Recipe adapted from Simply Recipes.|
|Cooking time||50 minutes|
|Total time||50 minutes|
This is a warm fall recipe, comforting and filling!
Heat broth in a medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
Add rice to onion and squash. Cook 1-2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to cover rice. Cook over medium heat until the broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender but firm to the bite (about 15-20 minutes.)
During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point, the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.