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Butternut Squash Risotto

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Serves 4 | 

Filled with yummy autumn flavors.

Ingredients:

1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
Sea salt, to taste
Ground black pepper, to taste
1 butternut squash, cubed
1 cup Arborio rice
2 cloves garlic, finely chopped
1 teaspoon minced rosemary
1/2 cup dry white wine
4 cups vegetable broth
Grated Parmesan cheese, for serving

Directions:

  1. Pour the olive oil into a large skillet. Bring to medium heat. Once hot, add the yellow onion then season with sea salt and black pepper. Cook for 2-3 minutes, stirring frequently.
  2. Add the butternut squash to the skillet. Cook and stir for 6-8 minutes.
  3. Add the Arborio rice, garlic, and rosemary. Stir then let cook untouched for 1 minute, then pour in the white wine. Stir and cook for 3 minutes.
  4. Pour 1/2 cup of vegetable broth into the skillet. Cook and stir until the broth is absorbed. Continue the process of adding 1/2 cup of vegetable broth and cooking until absorbed.
  5. Transfer the risotto to serving plates. Sprinkle Parmesan over top. Enjoy!
Main Ingredient: Butternut Squash, Rice
Cooking Method: Skillet
Course: Side
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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