Easy Butternut Squash Risotto
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Recipe Summary Easy Butternut Squash Risotto
Simple and hearty butternut squash risotto dish.Ingredients | Risotto Receptas Su Grybais5 cups vegetable broth1 tablespoon olive oil1 medium onion, finely chopped1 ½ cups Arborio rice½ cup dry white wine1 pound mashed, cooked butternut squash8 tablespoons finely shredded Parmesan cheese, divided2 tablespoons chopped fresh sagesalt and ground black pepper to tasteDirectionsPour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.Info | Risotto Receptas Su Grybaisprep: 10 mins cook: 50 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Easy Butternut Squash RisottoMain Dish Recipes, Rice, Risotto Recipes,