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BUTTERNUT SQUASH RISOTTO

Original recipe from Ellie Krieger
kept byJoye
recipe by
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Ingredients: 

5 c low-sodium vegetable or chicken broth
1 T EVOO
1 medium onion, finely diced
1 ½ c Arborio rice
½ c dry white wine
1- 10oz pkg puréed butternut squash, thawed
2 T chopped fresh sage
½ c freshly grated Parmesan cheese (2 oz)
½ t salt, plus more to taste
Freshly ground black pepper to taste


4 Servings

Prep: 15 mins / Cook: 40 mins

  1. In a medium saucepan heat broth until hot but not boiling. Reduce heat to low; cover to keep warm.
  2. In a large saucepan heat oil over medium heat. Add onion.  Cook and stir for 6-8 mins until softened but not browned.  Add rice; cook and stir for 1 min. Add wine an simmer about 2 mins, stirring constantly until absorbed.
  3. Add 1/2 c of the hot broth. Simmer over medium heat, stirring frequently, until absorbed. Repeat with the remaining broth, 1/2 c at a time, allowing each to absorb before adding more, about 30 mins total. When all of the broth is incorporated adn the rice is tender and creamy, add the squash, sage, all but 2 T of the cheese, the salt and pepper. 
  4. Garnish with the reserved cheese. Serve immediately.

 

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