Butternut Squash Risotto <3 Olivia

Another thing with butternut squash… I use it all the time but that is because it is delicious and good for you. The texture of this dish is great, I really enjoyed it. Risotto is time consuming because you need to constantly stir, so make this when you have 30 minutes to spend by the stove. I forgot to take a picture of this one but you should try it.

Butternut Squash Risotto:

– 1 large squash
– 3 or so cups chicken broth
– 1 cup water
– 6 tbs. butter
– 1 yellow onion, diced
– 4 cloves garlic, minced
– 1 bunch fresh sage, finely diced (about 4-5 tbs.)
– 1 cup arborio (risotto) rice
– 1/2 cup white wine
– 1/2 cup grated Parmesan cheese, plus more for topping

Preheat the oven to 450 degrees.
1. Cut the squash in half, vertically. Scoop out the seeds and reserve for roasting into a nutritious snack. Peel one half of your squash and dice into 1 inch cubes.

2. Lay out the squash half (face side down) and the diced squash pieces on a baking pan with olive oil. Place in the oven for about 30 minutes, or until tender when pierced. Toss once halfway through roasting.

3. Once the squash is done, remove it from the oven and allow to cool slightly. Place the diced pieces in a large bowl. Scoop the squash from the vertical half and place in the bowl with the diced pieces. Set aside.

4. Heat the chicken broth and water in a medium pot over medium heat on the stove. Bring the mixture to a simmer.

5. In another large sauce pan, melt your butter over medium heat. Add the onion and cook until soft, add the garlic and cook for an additional 2 minutes, or until fragrant.

6. Stir in your risotto (to the butter mixture) and add the wine. Stir constantly until the wine is absorbed. Stir in the chicken broth and water mixture (that is still simmering on the stove) into the butter mixture 1/2 cup at a time. Wait until the risotto absorbs the broth before adding more. Continue to stir constantly and cook for about 20 minutes, or until the risotto is tender but still al dente.

7. Stir in the roasted squash that you set aside earlier. Stir in the parmesan cheese and sage. Season with salt and pepper, to taste.

Enjoy ❤ Olivia

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