Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto Recipe
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups); Olive Oil Spray; 2 cups chicken broth; 1 1/3 cups water; 1/4 cup white wine; 1 tablespoon minced fresh tarragon; Fresh thyme sprigs; 4 ounces chopped pancetta (omit for vegetarian); 1 cup finely chopped onion; 2 garlic cloves, minced; 3/4 cup uncooked Arborio rice or other short-grain rice 2/3 cup; 1/3c Goat Cheese; Pine nuts; Salt & pepper

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Butternut Squash Risotto recipe featured on DesktopCookbook. Ingredients for this Butternut Squash Risotto recipe include 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about...

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Ingredients

1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
Olive Oil Spray
2 cups chicken broth
1 1/3 cups water
1/4 cup white wine
1 tablespoon minced fresh tarragon
Fresh thyme sprigs
4 ounces chopped pancetta (omit for vegetarian)
1 cup finely chopped onion
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice 2/3 cup
1/3c Goat Cheese
Pine nuts
Salt & pepper