Name: Butternut Squash Risotto Recipe
Total time: 5 min
Yield: 6
Cuisine: Italian

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Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that’s both creamy and comforting. Katie Ferrier, Washington, Washington DC. 

How to make Butternut Squash Risotto Recipe

Taste Of Home

Crawler

Italian

<p>Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that’s both creamy and comforting. Katie Ferrier, Washington, Washington DC. </p>

Cubed peeled butternut squash

Olive oil, divided

Salt

Pepper

1/2 vegetable broth

Water

Small onion, chopped

Garlic cloves, minced

Uncooked arborio rice

Lager

Butter

Ground ancho chili pepper

Ground nutmeg

Grated Parmesan Cheese

Preheat oven to 450. In a large bowl, combine the squash, 2 tablespoons oil, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. Baking pan. Bake, uncovered, 20-25 minutes or until tender, stirring once.

step 1

In a large saucepan, heat broth and water; keep warm. In a large skillet, saute onion and garlic in remaining oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook and stir until all of the liquid is absorbed.

step 2

Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (cooking time is about 20 minutes.) add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove from the heat; stir in cheese. Serve immediately.

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Butternut Squash Risotto Recipe

About Butternut Squash Risotto Recipe:

Ingredients for Butternut Squash Risotto Recipe

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