Butternut Squash Risotto
Serves: 2-4
  • 2 cups of diced butternut squash
  • 1 diced onion
  • 1/4 cup butter - cut into about 5 squares
  • 1 and 1/2 cups risotto
  • 12 oz chicken broth
  • 1/2 cup of white wine
  • 1/3 cup parmesan cheese
  • 1/3 cup chopped green onion
  • Salt and Pepper to taste
  1. Heat your oven to 325 degrees.
  2. Cut squash into small pieces and place on a baking sheet with parchment paper.
  3. Roast squash for about 10-15 minutes until you can easily insert a fork without it being too mushy.
  4. In your medium pot add chicken broth, turn heat to minimum and warm.
  5. In a large pot add 3-4 squares of butter over medium heat and cook onions until they are translucent - stir occasionally - and add a pinch of salt and pepper.
  6. Add your roasted squash and stir.
  7. Add the risotto and stir until its combined.
  8. Add wine and cook until absorbed into risotto.
  9. Add ladleful’s of chicken stock until risotto covered - stir constantly.
  10. Add ladleful each time liquid looks like it is absorbing – total time should be around 20 minutes.
  11. Once done, turn off heat and add 1 more square of butter and green onions.
  12. Stir until well combined.
  13. Add parmesan cheese and stir well.
  14. Let sit for 5-6 mins to set.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/butternut-squash-risotto/