Quick Butternut
Squash Risotto
MAKES 4 TO 6 SERVINGS
As this risotto cooks, the butternut
squash breaks down just enough to
infuse the creamy sauce with natural,
nutty sweetness.
3 cups vegetable broth
1 cup Arborio rice
1 teaspoon kosher salt, divided
½ teaspoon ground black
pepper, divided
¼ cup unsalted butter
½ cup finely chopped onion
2 cloves garlic, minced
7 cups peeled and diced
butternut squash (2 pounds)
¾ cup heavy whipping cream
1 tablespoon chopped fresh
sage
¼ cup dry white wine
½ cup shredded Italian
cheese blend
Garnish: fresh sage
- In a large microwave-safe
bowl, whisk together broth, rice,
½ teaspoon salt, and ¼ teaspoon
pepper. Microwave on high until
all broth has been absorbed,
12 to 18 minutes. (Cooking time
may vary based on microwave
wattage.) - In a 10-inch skillet, melt butter
over medium heat. Add onion
and garlic; cook until onion is
translucent, about 3 minutes.
Add squash, remaining ½ teaspoon
salt, and remaining ¼ teaspoon
pepper; cook, stirring frequently,
until squash is tender, about
15 minutes. Add cream and sage,
and bring to a boil; cook for
3 minutes. Remove from heat;
stir in wine. - Sprinkle cheese over rice
mixture. Pour squash mixture
over rice mixture, and stir to
combine. Serve hot. Garnish
with sage, if desired.
KITCHEN TIP
Rice can also be cooked
on the stove top. In a
medium saucepan, whisk
together ingredients in
step 1, and bring mixture
to a boil over medium heat.
Reduce heat to low, and stir.
Cover and cook until all
broth has been absorbed,
about 20 minutes.