Butternut-Rosemary Risotto

Name: Butternut-Rosemary Risotto
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 4 tablespoons butter; 1 small onion, finely chopped; 2 garlic cloves, minced; 1½ cups Arborio rice; 2 cups peeled and cubed butternut or other hard winter squash; 2 cups peeled and cubed butternut or other hard winter squash; ½ cup white wine; 4 cups chicken or vegetable broth, warm; 4 cups chicken or vegetable broth, warm; ½ cup freshly grated Parmesan cheese; 2 teaspoons chopped fresh rosemary; ½ teaspoon salt; ¼ teaspoon coarsely ground black pepper

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

Risotto is a creamy rice dish made specifically with a medium-grain Italian rice called Arborio. Arborio contains a good bit of starch that, when cooked slowly with small amounts of broth, creates a silky, saucy texture. Make sure the squash pieces are cut to the same size for even cooking.

Ingredients

4 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced

Europe
Italy
Side dish
Mediterranean
Vegetarian
Gluten-free

Method

Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring constantly, for 5 minutes or until tender.

Add Arborio rice and squash; cook 1 minute, stirring constantly. Stir in wine. Cook, stirring constantly, for about 1 to 2 minutes or until wine evaporates.

Add 1 cup broth to risotto mixture and cook, stirring constantly or very frequently, until liq