Creamy Butternut Squash Risotto

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Butternut Squash Risotto

INGREDIENTS

  1. 1 Cup Arborio Rice
  2. 2 Tablespoons Butter
  3. 1 Tablespoon Olive Oil
  4. 1 Large Butternut Squash Cubed
  5. 2 Tablespoons Cream Cheese
  6. 1 Yellow Onion Chopped
  7. 1 Cup Grated or Thinly Sliced Parmesan Cheese
  8. 1/3 Cup Dry White Wine
  9. 1 Box Vegetable Broth or Stock
  10. 1 Teaspoon Cumin
  11. A Pinch of Saffron Threads
  12. 1 teaspoon crushed garlic
  13. Salt and pepper to taste

HOW TO PREPARE:

  • Pre-heat the oven to 420 degreeg F.
  • Coat the squash with oilve oil, salt and pepper, roast for 30 mins.
  • Heat a heavy bottom pan, add butter and oil.
  • Add the onion and cook till transclucent.
  • Add the garlic and stir for a minute.
  • Now add the rice and let it coat nicely, cook for a couple minutes.
  • Add wine and stir until the wine evaporates.
  • Now add a ladle of the broth. Cook until the rice absorbs it all. Repeat this process, one ladle at a time until the rice is almost cooked.
  • Now add the saffron, cumin, butternut squash, cream cheese, salt, pepper, and half of the parmesan cheese.
  • Stir and add more broth until the rice is fully cooked and teh risotto has a creamy texture.
  • Top with the rest of the parmesan cheese (and optionally parsley). Serve hot!
Creamy Butternut Squash Risotto
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