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  • Writer's pictureDairy Keen

Butternut Squash Risotto

We had a friend give us some beautiful Butternut Squash. This recipe was a hit! Hope you love it too.

Butternut Squash Risotto

Serves 6-8

1 medium Butternut Squash (about 2 pounds)

2 Tablespoons Olive oil

4 Tablespoons Butter, Divided

¼ teaspoon black pepper

½ Cup minced onion

1 Tablespoon Garlic

2 Cups Arborio Rice

1/8 teaspoon Turmeric OR 1 teaspoon saffron threads

6 Cups Vegetable or Chicken Broth

2 Tablespoons Heavy Cream, if desired

3/4 Cup Parmesan Shavings plus more for the top when serving

Salt & Pepper to taste

Prepare the Butternut Squash by peeling with a potato peeler, cut in half, discard seeds, then dice into about 1-inch pieces. In a large skillet, over medium high heat, melt 2 of the Tablespoons butter and the oil. Add the diced squash. Sauté for about 15 minutes or until edges are browned and soft but not falling apart. Remove to a plate and set aside.

Add 2 Tablespoons butter to the same skillet over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until softened. Add Arborio Rice and stir to coat the rice with butter. Cook for about 1 minute. Add the turmeric or saffron.

Reduce heat to medium low. Add two cups broth stirring to combine and gently stir as the broth is absorbed. DO NOT COVER! Stir about every 3 minutes, and when most of the broth is absorbed, about 8 minutes, add another 2 cups of stock. Each time cook until the mixture seems a little dry then add more stock. This will take about 30 minutes. Remove from heat and add the roasted squash cubes, heavy cream, and the Parmesan Cheese. Mix well taste and add salt and pepper to taste and serve.


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