Butternut Squash Risotto - Vigo Foods
This fall risotto is perfect for an Autumn dinner party or even the Thanksgiving table! It's sure to impress your guests and delight their taste buds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vigofoods.com.
Ingredients
- 4 cups butternut squash, peeled and cubed (about 1/2 medium squash)
- 2 tablespoons Vigo Extra Virgin Olive Oil, divided
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1/2 onion, diced
- 1 cup Vigo Arborio Rice
- 1/2 cups dry white wine
- 4 cups chicken broth
- 1/2 teaspoons ground nutmeg
- 1/3 cups grated Parmesan cheese
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