Butternut Squash Risotto

Rich, creamy, and a fall favorite, this Butternut Squash Risotto  epitomizes comfort food. Made with traditional arborio rice, butternut  squash, and loads of parmesan cheese it’s a satisfying dish your whole  family will love.

Slow simmered in vegetable broth, and a parmesan cheese rind, this  butternut squash risotto recipe is loaded with flavor. The grated sweet  butternut squash is fully incorporated into the rice for a smooth,  creamy texture.

Ingredients:

Step-by-Step

Follow our instructions for best results!

Melt butter in pot where you will be  cooking the risotto. I like to use a heavy cast iron pot for better heat  distribution. Add shallots and sauté until fragrant.

1

Add in arborio rice and let it sauté in  shallot butter to create a fragrant base, until the corners of the rice  start to become translucent. Season with salt,  pepper and thyme.

2

Next add in the shredded squash. Stir well.

3

Pour in the broth. Toss in the parmesan  rind. Stir well. Cover and cook on medium-low heat for 30-35 minutes  until all the liquid has been absorbed.

4

Remove cheese rind and stir in the parmesan cheese and cover until ready to serve.

5

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