Butternut Squash Risotto
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Contents |
Description
Makes 6 servings
Ingredients
- 1 butternut squash, about 1-1/2 pounds
- 2 tablespoons butter
- 1 medium Onion, chopped
- 1 1/2 cups uncooked U.S. arborio or medium grain rice
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 4 1/2 cups chicken broth
- 3/4 cup grated Parmesan cheese
Directions
Prick Squash in several places, set in shallow baking dish; bake at 350 degrees 50 minutes or until tender. Cool slightly; peel, remove seeds and strings from center and cut into 1/2-inch cubes. Set aside.
Melt butter in large saucepan over medium-high heat. Add Onion; cook until Onion begins to brown, about 4 to 5 minutes. Add rice and sage; stir 1 to 2 minutes. Add nutmeg, cayenne pepper, Squash and broth. Cover and cook 10 minutes. Stir; reduce heat to medium-low, cover and cook until rice is tender and mixture has a creamy consistency, about 10 to 12 minutes. Remove from heat; stir in Cheese. Serve immediately.
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See also
Categories: Italian Recipes | Side Dish | Recipes | Pan-fry Butternut squash Recipes | Roasted Butternut squash Recipes | Butternut squash Side Dish Recipes | Nutmeg Recipes | Sage Recipes | Squash Recipes | Butternut squash Recipes | Parmesan cheese Recipes | Cayenne pepper Recipes | Chicken broth Recipes | Butter Recipes | Cheese Recipes | Cereals Recipes | Onion Recipes | Rice Recipes
