Latest Dish Menu Butternut Squash Risotto

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Butternut Squash Risotto

"If you want the natural candy taste of butternut squash, you will love this risotto! It is so creamy and full of flavor! Great as a aspect dish or foremost route."

Ingredients :

2 cups cubed butternut squash
2 tablespoons butter
half of onion, minced
1 cup Arborio rice
1/three cup dry white wine
5 cups hot chicken inventory
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

Place squash cubes right into a steamer basket in a saucepan. Add water, cowl, and produce to a boil over medium-high heat. Allow to steam until the squash is smooth (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-excessive heat. Add onion; cook and stir for two mins till the onion starts offevolved to soften, then stir within the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the rims, about five minutes extra.
Pour inside the white wine; cook, stirring constantly, till it has evaporated. Stir inside the mashed squash and 1/3 of the new chicken inventory; reduce warmth to medium. Cook and stir until the chicken inventory has been absorbed via the rice, five to 7 mins. Add 1/2 of the remaining fowl stock, and retain stirring until it has been absorbed. Finally, pour in the last inventory, and keep stirring until the risotto is creamy. Finish by way of stirring inside the Parmesan cheese, and seasoning to flavor with salt and pepper.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it evenly, and make easy-up simpler.

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