Butternut Squash Risotto

Butternut Squash Risotto

5
MINUTES
PREP TIME
16-18
MINUTES
COOKING TIME
23
MINUTES
TOTAL TIME
6
SERVES
SERVINGS

Recipe created by David Rocco

https://www.instagram.com/davidroccosvita/

To view Video Recipe:

https://vimeo.com/508587352

Ingredients

  • 400g Butternut Squash, Riced
  • 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

What You Need

Directions

  1. In a large pan on high heat, add olive oil and melt the butter.
  2. 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.
  3. 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.
  4. 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.
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