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Butternut Squash Risotto Is The Cure For Winter Blues

Butternut Squash Risotto Is The Cure For Winter Blues

Butternut squash is a mainstay of the fall-winter season, but we're sure you've had enough of the run-of-the-mill soup recipes that, while reliable, are nothing new.

In this recipe from Chef Andy Zambrano, butternut squash — in this case, baby butternut squash which is smaller and sweeter in flavor — takes the main stage to create an unctuous risotto that is anything but plain.

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Baby Butternut Squash Risotto

Servings: 2

Keywords: Vegetarian

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

  • 2 small baby butternut squashes, diced
  • 1 shallots, diced
  • 3 cloves garlic, minced
  • 2 cups arborio rice
  • ½ stick butter
  • 32 ounce carton vegetable broth
  • sage

Instructions

  1. In a medium pot over medium-low heat, fry your garlic until it looks golden brown, which should take 3-4 minutes.
  2. Add in the shallots and cook until they’re translucent, about 3 minutes.
  3. Now add in your diced squash and butter. Make sure all the butter melts and let the squash caramelize.
  4. In another pot, bring the broth to a boil while you wait for the squash to brown.
  5. Once the squash has browned, add in the arborio rice and a cup of broth to the pot.
  6. Keep adding the broth a cup at a time, waiting for the rice to absorb the broth before adding more.
  7. Once you finish with the broth, stir in some chopped sage and kosher salt to taste. Serve and enjoy!
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