Butternut Squash Risotto recipes
butternut squash risotto recipe, slowly cooked in broth, with onion, butternut squash, butter, Parmesan, and chives. It is so creamy and delicious.
- 5 cups chicken broth
- 4 Tbsp unsalted butter divided
- 1 small onion finely chopped
- 1 cups butternut squash peeled, and finely diced
- 1 1/2 cups rice
- 1/4 cup freshly grated Parmesan cheese divided
- 2 tablespoons chopped chives
Heat broth in a medium-sized saucepan and keep warm over low heat.
Finely chop the onion and place in a large pan with some butter on medium heat. Stir.
Add rice to an onion. Cook 1 to 2 minutes. add butternut squash. Stir.
Start adding broth a ladle at a time, allowing the rice to absorb broth: Add a few ladles of broth, just enough to barely cover the rice. Cook over medium heat until broth has been absorbed.
Continue cooking and stirring rice, 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, Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste.
Serve immediately and top with remaining grated Parmesan.
Calories: 425kcal | Carbohydrates: 64g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 1127mg | Potassium: 478mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4211IU | Vitamin C: 31mg | Calcium: 115mg | Iron: 1mg