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Butternut Squash Risotto Recipe

Ingredients

How to make it

  • Place squash in microwave safe bowl with 1 Tbsp of water and cover with plastic wrap. Heat for 5 minutes. Carefully remove from oven and mash with fork. Set aside. In sauce pan, heat beef broth until steaming. While beef broth is heating, saute onion, thyme and garlic in butter until soft. Add rice. Stir and heat 2 minutes. Add wine and stir until it disappears. Add squash and 2 ladles of beef broth to rice. Stir and heat until liquid disolves. Add another ladel of beef broth. Continue adding, stirring, and disolving until rice is smooth and creamy. Add butter and parmesan cheese to finish.

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The Cook

TiffanySue San Antonio, TX

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