Butternut Squash Risotto

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 40m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No oil, No fruits, High fat, Complex carbs, High sodium, High protein, No sugar

Ingredients

  • 8 Cup Chicken Broth
  • 5 Tbsp Butter
  • 1 Small Onion
  • 2 Cup Butternut Squash
  • 2 Cup Arborio Rice
  • 1 Cup White Wine
  • 1 Cup Parmesan Cheese
  • 2 Tbsp Garlic Chives
  • 1 Salt


Directions

1 Heat Broth In Medium Sized Saucepan And Keep Warm Over Low Heat. Melt 4 Tbsp Of Butter In A Large Saucepan; Add Onion And Butternut Squash. Cook Over Medium Heat Until Onion Is Translucent, About 5 Minutes. 2 Add Rice To Onion And Squash. Cook 1 To 2 Minutes. Add Wine. Cook, Stirring Constantly Until Wine Has Been Absorbed By The Rice Or Evaporated. Add A Few Ladles Of Broth, Just Enough To Barely Cover Rice. Cook Over Medium Heat Until Broth Has Been Absorbed. Continue Cooking And Stirring Rice, Adding A Little Bit Of Broth At A Time, Cooking And Stirring Until It Is Absorbed, Until The Rice Is Tender, But Still Firm To The Bite, About 15 To 20 Minutes. 3 During The Last Minutes Of Cooking, Add Remaining Tablespoon Of Butter, 1/3 Cup Parmesan, And Chives. At This Point The Rice Should Have A Creamy Consistency. Add Salt To Taste. Serve With Remaining Grated Parmesan.

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