Name: Butternut Risotto
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Serves 2
Ingredients: 1 cup [200 g] Arborio rice; ½ cup [15 g] grated Parmesan cheese, plus shaved Parmesan for garnish; The neck of a medium butternut squash, about 1 lb [455 g], peeled and cut into ½-in [12-mm] dice; 2 Tbsp unsalted butter; ⅓ cup [80 ml] white wine; Kosher salt; ¼ cup [60 ml] heavy cream (optional); 1 onion, diced; 1 Tbsp minced fresh flat-leaf parsley; Freshly ground black pepper; 1 lemon, zested and cut in half; 3 cups [720 ml] warm vegetable broth, plus more as needed

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 20

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Local butternut squash is tasty and plentiful where I live. I usually buy them from a little unmanned stand just outside of town, where I leave my dollar in a lockbox and walk away with a prime specimen. Every time I cut one open, the flesh drips with sweet juice. You’ll use just the neck of a medium squash for this recipe. For another meal, go ahead and bake off the remaining hollowed end with butter and maple syrup in a low oven. Now that, I could eat for dessert.