Butternut Squash Risotto
- 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
- 3 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Kosher Salt
- Black Pepper To Taste
- 1/4 teaspoon Chili Powder
- 1/2 whole Diced Onion
- 1-1/2 cup Arborio Rice
- 6 cups (approximately) Vegetable Or Chicken Broth (low Sodium)
- Salt And Pepper, to taste
- 1/8 teaspoon Turmeric
- 1/4 cup Heavy Cream (less If Desired)
- 1/2 cup Parmesan Shavings (more For Serving)
- Finely Minced Parsley, For Serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash, whole (1/2)
- Onion, whole (1/2)
- Parsley (1)
- Canned Goods
Vegetable or chicken broth, low Sodium (6 cups)
- Cooking & Baking
- Black pepper (1)
- Chili powder (1/4 teaspoon)
- Kosher salt (1/2 teaspoon)
- Olive oil (1 Tablespoon)
- Salt and pepper (1)
- Turmeric (1/8 teaspoon)
- Pasta & Grains
- Arborio rice (1 1/2 cup)
- Dairy
- Butter (3 Tablespoons)
- Heavy cream (1/4 cup)
- Parmesan shavings (1/2 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Published January 21, 2013 (3 weeks ago).
87 people saved this recipe.
