Butternut Squash Risotto
5
Minutes
Prep Time
35
Minutes
Cooking Time
40
Minutes
Total Time
4
Serves Servings
Ingredients
- 1 Package Harvest Fresh Butternut Squash
- 3 Tbsp. Olive Oil, divided
- 1 Onion, diced
- 1 ½ Cup Arborio Rice
- ¼ Cup White Wine
- 5 Cups Vegetable Broth, warmed
- ½ Cup Parmesan Cheese, grated
- 2 Tbsp. Butter
- 1 Tsp. Salt, + Salt to taste for Risotto
- Sage, Topping
Directions
- Pre-heat oven at 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, add Cubed Butternut Squash, oil, salt and pepper. Mix until fully combined. Place in oven and bake for 30 minutes.
- In a skillet, add 2 Tbsp. olive oil, add onion, sauté until translucent. Add the arborio rice and sauté for 2 minutes. Add white wine, until moisture is slightly absorbed.
- Add broth, one ladle at a time, until moisture is reduced, stirring constantly, until broth is finished and rice is cooked.
- Once the rice is cooked, add salt to taste, stir in parmesan, and butter. Mix until fully combined.
- Remove from heat, top with roasted butternut squash, garnish with sage and ready to serve garnish.
Video Recipe Below:
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