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Butternut Squash Risotto

November 17, 2011

How to cut a butternut squash

Slice length-wise from stem to bottom. Using a spoon, remove the pulp and seeds. Cut halves width-wise. Slice into strips and then chop into one-inch cubes.

Butternut Squash Risotto

  • Olive oil
  • Butter
  • Half of a butternut squash, cubed
  • 1 small onion, chopped
  • 2 cups of arborio rice
  • 1/4 cup of wine
  • 32 oz. container of chicken broth
  • Cream cheese, 1/3 cup
  • 1/4 cup of parmesan cheese
Heat olive oil and butter in a large Dutch oven. Add squash and onion. Saute for about 10 minutes. Add rice. Stir. Add wine. Saute and stir for 2-3 minutes until wine is absorbed into the rice. Add 1/2 cup of chicken broth. Stir until chicken broth is absorbed. Repeat until risotto is creamy. It will likely take about 30 minutes of adding stock, stirring and absorbing the stock. I taste test quite a bit with risotto. Once it has reached a creamy texture, add cream cheese and parmesan.
Stir. Stir. Stir.
Add bacon bits.
One Comment leave one →
  1. November 17, 2011 3:31 pm

    mmm…looks great. but why the cream cheese? isn’t it creamy enough?

    hint for scraping out seeds: grapefruit spoons…if anyone still actually uses these.

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