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Butternut Squash Risotto

  • Author: Carol Field
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes

Ingredients

Scale
  • 1 lb butternut squash, peeled and seeded
  • 3/4 cup Arborio rice
  • 2 cups chicken broth (or water)
  • 4 TB, unsalted butter, room temperature
  • 1/2 cup Parmesan cheese (or Vella Jack), freshly grated
  • Salt & pepper

Instructions

  1. Cut the squash in thick slices and cook in boiling salted water until a knife pierces the flesh easily.
  2. Drain, peel, and cut into small chunks. Put the rice, diced squash, and cold broth in a pan.
  3. Bring to a boil, cover, and cook until the rice has absorbed the broth, about 15 minutes. Remove from the heat, stir in the butter and cheese, and serve immediately with a side salad.