Butternut Squash Risotto
  1. In a medium sauce pan add 2 tbsp. of butter and begin to sauté the onions and minced garlic, cook on low heat for 5 minutes
  2. Add the paprika, cumin, and butternut squash, let cook for 10 minutes until the squash begins to brown and soften
  3. Add the Arbio and let toast for two minutes
  4. Add ¼ cup of white wine and ½ cup of stock
  5. Continue adding the stock as the rice absorbs the liquid or until you’ve used all the stock and the rice is no longer hard
  6. Let the risotto cook for 15-20 minutes until it’s creamy
  7. Mix in the parmesan cheese and top with parsley

Share this:

Like this:

Like Loading...