If you like the naturally sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor. Great as a side dish or main course.
Ingredients
- butternut squash: 2 cups (cubed)
- butter: 2 Tbsp
- onion: 0.5 piece (minced)
- arborio rice: 1 cup
- dry white wine: 0.33333 cup
- hot chicken stock: 5 cups
- Parmesan cheese: 0.25 cup (grated)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl. Dotdash Meredith Food Studios
-
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more. Dotdash Meredith Food Studios
-
Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Dotdash Meredith Food Studios
-
Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy. Dotdash Meredith Food Studios
-
Stir in Parmesan cheese and season with salt and pepper. Dotdash Meredith Food Studios
