Recipe

Butternut Squash Risotto Recipe

	Redrobin / All my dishes 1 year, 2 months ago This risotto is perfect for a cool winter night. Filled with butternut squash and spinach there are healthful benefits to this dish too. Prep:10m Cook:30m Servings:4	Redrobin
	comfortfood easy

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Fans

unswissmis

Ingredients

1 medium onion chopped

1 cup risotto rice

3-4 cups low sodium chicken broth heated to a simmer

1 cup white wine

1 bag of fresh spinich

1 medium size butternut squash chopped to 1in cubes

1 cup crumbled blue cheese

4 tbs olive oil

3 tbs fresh chopped rosemary

Directions

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

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Comments

unswissmiss 1 year, 1 month ago said:
I skip the blue cheese and spinach, but otherwise make one that's identical. Great stuff!

trackwidow 7 months ago said:
I've a similar one too, no spinach or bleu cheese, and the squash is oven roasted before it's added to the rice. Still very yummy!

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