Butternut Squash Risotto



  • 1 large butternut squash (about 1 lb.), peeled and seeded
  • 8 cups vegetable broth*
  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 2 cups Arborio rice (short-grain)
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup whipping cream
  • Salt and pepper to taste
  • Directions

    Cut squash into 1/2- to 3/4-inch cubes. Bring broth to a boil in a large saucepan over medium heat; cover and reduce heat to low. Keep warm. Meanwhile, melt butter in a large Dutch oven over medium heat. Add onion and sauté 5 minutes or until tender. Add squash, and cook, stirring occasionally, 4 minutes. Add rice, and cook 2 minutes. Stir in wine; cook 1 minute. Bring to a boil over medium-high heat. Reduce heat to low; add 1/2 cup hot broth, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.) Stir in Parmesan cheese and cream. Season with salt and pepper to taste. Transfer to a large serving bowl. Serve immediately.
    *8 cups chicken broth may be substituted.

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