Ingredients
The following ingredients have 4 Servings
- 3 cups butternut squash (, cut into 1-inch pieces*)
- 2 cups Arborio rice
- 2 tablespoons white onion (, minced)
- 1 tablespoon butter
- 1 1/2 cups Holland House White Cooking Wine
- 5 ½ cups vegetable or chicken broth
- 3 sprigs fresh thyme
- 1 teaspoon Kosher salt
- ½ cup Parmesan cheese (, optional)
Instruction
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
- Arrange butternut squash, cut into 1-inch cubes, in a single layer. Season with salt and pepper.
- Roast butternut squash for 25-35 minutes, or until soft and easily mashed with a fork.
- Towards the end of the squash roasting, melt butter in a large heavy bottom skillet over medium-high heat.
- Also heat vegetable or chicken broth in a saucepan over low heat.
- Add Arborio rice and onion to melted butter. Sautéing until light brown.
- Pour white cooking wine into browned Arborio rice, stirring well until all liquid is absorbed.
- Mash butternut squash with the bask of a fork until it resembles mashed potatoes. Add this to your Arborio rice before you start adding broth, stir well. Add whole fresh thyme sprigs.
- One cup at a time, add broth to Arborio rice, stirring well and waiting until all liquid is absorbed before each addition.
- When all broth is added, risotto will be creamy and look like rice pudding.
- Season with Kosher salt as desired and stir in Parmesan cheese, if desired.
- Remove thyme sprigs.
- Serve immediately.
- If you tried this recipe, please come back and let us know how it was!