Reviews Add Rating & Review 111 Ratings 5 star values: 22 4 star values: 31 3 star values: 32 2 star values: 22 1 star values: 4
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Gallery Creamy Butternut Squash Risotto Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 medium butternut squash 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 tablespoons unsalted butter 1 tablespoon olive oil 4 shallots, minced 2 cups Arborio rice 1/2 cup dry white wine Freshly grated nutmeg Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary, plus sprigs for garnish 1/2 cup freshly grated Parmesan cheese
Gallery Creamy Butternut Squash Risotto
Recipe Summary Servings: 6
Gallery
Creamy Butternut Squash Risotto
Creamy Butternut Squash Risotto
Creamy Butternut Squash Risotto
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 medium butternut squash 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 tablespoons unsalted butter 1 tablespoon olive oil 4 shallots, minced 2 cups Arborio rice 1/2 cup dry white wine Freshly grated nutmeg Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary, plus sprigs for garnish 1/2 cup freshly grated Parmesan cheese
Directions
Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.
Reviews
Add Rating & Review 111 Ratings 5 star values: 22 4 star values: 31 3 star values: 32 2 star values: 22 1 star values: 4
Reviews
Add Rating & Review 111 Ratings 5 star values: 22 4 star values: 31 3 star values: 32 2 star values: 22 1 star values: 4
Add Rating & Review
111 Ratings 5 star values: 22 4 star values: 31 3 star values: 32 2 star values: 22 1 star values: 4
111 Ratings 5 star values: 22 4 star values: 31 3 star values: 32 2 star values: 22 1 star values: 4
111 Ratings 5 star values: 22 4 star values: 31 3 star values: 32 2 star values: 22 1 star values: 4
5 star values: 22 4 star values: 31 3 star values: 32 2 star values: 22 1 star values: 4
All Reviews for Creamy Butternut Squash Risotto
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Butternut Squash Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
