Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto Recipe
Ingredients: 6 cups (1.4 liters) chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version); 5 tablespoons (70g) unsalted butter, divided; 1 small onion, finely chopped (about 1 cup); 2 cups (240g) butternut squash, peeled, and finely diced (1/4-1/2 inch); 2 cups (400g) arborio rice (can substitute medium grained white rice, but arborio is preferred); 1 cup (236 ml) dry white wine (such as Sauvignon Blanc); 3/4 cup (40g) freshly grated Parmesan cheese, divided; 2 tablespoons chopped chives or garlic chives; Kosher salt

www.simplyrecipes.com

Perfect for autumn, this savory, creamy butternut squash risotto recipe is slowly cooked with plenty of Parmesan cheese. Serve it as a main dish or a side.

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Ingredients

6 cups (1.4 liters) chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
5 tablespoons (70g) unsalted butter, divided
1 small onion, finely chopped (about 1 cup)
2 cups (240g) butternut squash, peeled, and finely diced (1/4-1/2 inch)
2 cups (400g) arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup (236 ml) dry white wine (such as Sauvignon Blanc)
3/4 cup (40g) freshly grated Parmesan cheese, divided
2 tablespoons chopped chives or garlic chives
Kosher salt