In medium saucepan boil broth. Remove and set aside.
In large saucepan, heat oil over low heat. Add squash and onion, cook for 1 min. Add rice and cook, stirring, for 2 mins. Add 2 c. broth and simmer, stirring, over low heat until absorbed. keep stirring and adding broth 1 c. at a time until absorbed.
In small bowl, combine butter, Parmesan, salt and pepper. Stir mixture into risotto. Add more seasoning if desired.
Serving
Suggestions
Yield- 10 servings
Originally Submitted
6/5/2013
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