*Mom's Butternut Squash Risotto
Mom's Butternut Squash Risotto
3 TBS dry
½ cup grated
Parmesan cheese, plus additional to pass around
butternut squash- 2 cups worth. Roast for 10 minutes
unitl slightly tender.
in large saucepan over medium heat. Add onion and garlic, sauté 5
minutes. Add rice, stir 30 seconds. Add butternut. Add wine,
stir 1 minute. Add broth and simmer until rice is tender but
slightly firm, stirring occasionally, about 25 minutes.
Mix in ½ cup
Parmesan cheese. Season with salt and pepper. Optional: sprinkle
parmesan on top after you plate.
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