BUTTERNUT SQUASH RISOTTO
Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that's both creamy and comforting. -Katie Ferrier, Washington, Washington DC
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. In a large bowl, combine the squash, 2 tablespoons oil, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until tender, stirring once., In a large saucepan, heat broth and water; keep warm. In a large skillet, saute onion and garlic in remaining oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in lager. Cook and stir until all of the liquid is absorbed., Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove from the heat; stir in cheese. Serve immediately.
Nutrition Facts : Calories 535 calories, Fat 17g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 1065mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 6g fiber), Protein 12g protein.
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