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!