Butternut Squash Risotto
"This is a basic risotto recipe using butternut squash and green onions. It has no cheese, but you can add some grated Parmesan if you want."
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 tablespoons butter
- 1 cup green onion
- 4 garlic cloves, crushed
- 3 cups arborio rice
- 2 quarts vegetable broth
- 1 cup white wine
- 1 butternut squash, diced (approx 4 cups)
directions
- Heat broth until almost boiling, then reduce to a simmer.
- In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.
- Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.
- Add salt and pepper to taste.
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RECIPE SUBMITTED BY
Hey ya'll...I am a recent college "stop-out" with a strange passion (or addiction?) to baking. I am a recovering anorexic, and I try my best to cook healthfully. I believe in nourishment and enjoying life, and I think these ideas reflect my cooking philosophy as well.
