BUTTERNUT SQUASH RISOTTO WITH PARMESAN

Butternut Squash Risotto with Parmesan image

Looking for a simply delicious risotto recipe? You must try our recipe for Butternut Squash Risotto with Parmesan. You won't be disappointed - and that's a promise!

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings, 1/2 cup each

Number Of Ingredients 9

Ingredients

2 cups chopped butternut squash
3 Tbsp. KRAFT Tuscan House Italian Dressing
2 Tbsp. butter
1 small onion, chopped
2 cloves garlic, minced
1 cup Arborio rice, uncooked
1/2 cup dry white wine
3 cups vegetable broth
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 425°F.
Toss squash with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until tender.
Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
Add squash to rice mixture; mix well. Stir in cheese.

Nutrition Facts : Calories 380, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 490 mg, Carbohydrate 69 g, Fiber 3 g, Sugar 4 g, Protein 8 g