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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a basic risotto recipe using butternut squash and green onions. It has no cheese, but you can add some grated Parmesan if you want. Ingredients:
2 tablespoons butter |
1 cup green onion |
4 garlic cloves, crushed |
3 cups arborio rice |
2 quarts vegetable broth |
1 cup white wine |
1 butternut squash, diced (approx 4 cups) |
Directions:
1. Heat broth until almost boiling, then reduce to a simmer.
2. In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.
3. Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.
4. Add salt and pepper to taste.
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