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Butternut Squash Risotto




Source of Recipe


Unknown






List of Ingredients



• 6 cups chicken broth
  
• 1 stick butter
  
• 1 large onion, chopped
  
• 1/8 tsp crushed red pepper flakes
  
• 1 lb butternut squash, peeled, seeded and diced
  
• 2 cups arborio rice
  
• 1 Tbsp chopped fresh sage
  
• 3/4 cup grated Parmesan
  






Instructions



1. Pour broth into large saucepan. Bring to simmer.
   
2. Melt 3 Tbsp of butter in heavy saucepan. Add onion and cook 10 minutes, stirring occasionally, until tender. Stir in red pepper and cook 1 minute.
   
3. Add squash and cook 5 minutes, stirring often, until it softens slightly. Stir in ride, cook a few minutes to toast grains.
   
4. Begin adding broth, little at a time, gently stirring till each has been absorbed. Continue stirring until rice is tender and creamy but grains are still firm. 15-20 minutes.
   
5. Remove from heat and stir in sage, remaining butter and Parmesan.