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Butternut Squash Risotto

No recipe image available.Less stirring is required of this version of risotto with cubes of tender butternut squash, fresh sage, nutmeg, cayenne pepper and Parmesan cheese.

Recipe Ingredients:

1 butternut squash, about 1 1/2 pounds
2 tablespoons butter
1 medium onion, chopped
1 1/2 cups uncooked U.S. arborio or medium grain rice
1 tablespoon chopped fresh sage
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 1/2 cups chicken broth
3/4 cup freshly grated Parmesan cheese

Cooking Directions:

  1. Prick squash in several places, set in shallow baking dish; bake at 350°F (175°C) 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into 1/2-inch cubes. Set aside.
  2. Melt butter in large saucepan over medium-high heat. Add onion; cook until onion begins to brown, about 4 to 5 minutes.
  3. Add rice and sage; stir 1 to 2 minutes. Add nutmeg, cayenne pepper, squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes.
  4. Remove from heat; stir in cheese. Serve immediately.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.