Butternut Squash Risotto
5
Minutes
Prep Time
16-18
Minutes
Cooking Time
23
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 400g Harvest Fresh Riced Butternut Squash
- 2 cups, Arborio Rice
- Extra virgin Olive, 2 tbsp
- Unsalted butter, 2 tbsp
- 1 cup white wine, dry
- 4-5 cups, vegetable broth
- 1 cup, Parmigiano Reggiano, grated
- Salt & Pepper to taste
- Extra Virgin Olive Oil to finish each serving
Directions
- In a large pan on high heat, add olive oil and melt the butter.
- Add the ‘riced’ butternut squash and sautéed for a minute adding salt and pepper to taste. Add in the wine and sauté. When the wine has reduced by 1/2 add in the rice.
- Mix well, making sure all the rice is being coated by the wine and when the wine has fully reduced add in the vegetable stock a ladle at a time. When it has reduced add more liquid and continue for 16 -18 minutes using up the vegetable stock.
- When completed and rice is al dente, remove from heat, add freshly grated Parmigiano and mix well, toping a little more on each plate for a drizzle of good extra virgin olive oil.
What You Need
