Butternut Squash Risotto
From redrobin 17 years ago
- 30 minutes to make
- Serves 4
This risotto is perfect for a cool winter night. Filled with butternut squash and spinach there are healthful benefits to this dish too.
Ingredients
- 1 medium onion chopped shopping list
- 1 cup risotto rice shopping list
- 3-4 cups low sodium chicken broth heated to a simmer shopping list
- 1 cup white wine shopping list
- 1 bag of fresh spinich shopping list
- 1 medium size butternut squash chopped to 1in cubes shopping list
- 1 cup crumbled blue cheese shopping list
- 4 tbs olive oil shopping list
- 3 tbs fresh chopped rosemary shopping list
How to make it
- heat olive oil in dutch oven or any other deep heavy duty pan
- add onion and saute over med/high heat until onion begins to turn clear (about 2-3 min)
- add cubed butternut squash and 1 tbs of rosemary and saute with onions for about 2 min.
- add risotto rice and saute for another 2 min
- add 1 cup of white wine and stir until wine is absorbed
- add simmering broth, 1 cup at a time to rice mixture, stirring off and on until absorbed and rice is tender, about 20 min.
- add spinach and remaining rosemary and gently fold into rice until just about wilted.
- dish into bowls and top with crumbled blue cheese.
- enjoy
The Rating
Reviewed by 1 people-
I skip the blue cheese and spinach, but otherwise make one that's identical. Great stuff!
unswissmiss
in Basel loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "