Butternut Squash Risotto
Ingredients
- 6 cups chicken broth
- 5 tablespoons unsalted butter, divided
- 1 small onion,
- 2 cups butternut squash
- 2 cups arborio rice
- 1 cup white wine
- 3/4 cup grated Parmesan cheese
- 2 ablespoons chives
- Kosher salt Kosher salt Kosher salt
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Instructions
- Heat broth in a medium saucepan and keep warm over low heat.,Simply Recipes / Elise Bauer
- Melt 4 tablespoons of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.,Simply Recipes / Elise Bauer
- Add arborio rice to the onion and squash. Cook 1 to 2 minutes.
- Add the wine and cook, stirring constantly, until wine has been absorbed by the rice or evaporated.,Simply Recipes / Elise Bauer
- Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed.,Simply Recipes / Elise Bauer,Simply Recipes / Elise Bauer,Continue cooking, stirring rice enough to keep it from sticking to the pan, adding a little bit of broth at a time, cooking and stirring until the liquid is absorbed and the rice is tender but still firm to the bite, about 15 to 20 minutes.
- During the last minutes of cooking, add the remaining tablespoon of butter, 1/2 cup Parmesan, and chives.,At this point, the rice should have a creamy consistency. Add salt to taste. (The amount of salt you add will depend on how salty your broth was to begin with. I usually add at least a teaspoon of salt, sometimes more.),Simply Recipes / Elise Bauer,Simply Recipes / Elise Bauer,Serve with the remaining grated Parmesan.
Source
Original recipe: View Original