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Butternut squash risotto

Serves four to six people Servings
Serves four to six people Servings


  • 1/2 small yellow onion, finely chopped
  • 3 tablespoon butter
  • 1 pound butternut squash (about 3 cups diced)
  • 1 3/4 cup rice for risotto (carnaroli, vialone nano, or arborio)
  • 1/2 cup beef and 1/2 chicken bouillon cube dissolved in 5 cups water
  • 2 tablespoon italian flat-leaf parsley, finely chopped
  • 1/2 cup parmigiano-reggiano, freshly grated


Baking Directions:

Put the onion and 2 tablespoons of the butter in a large heavy bottomed pot over medium low heat.

Sauté the onion until it turns to a rich golden color.

While the onion is sautéing, remove the rind and the seeds from the squash, then cut it into 3/4 inch cubes.

When the onion is ready, add the squash to the pan with about 1/2 cup of water.

Season with salt and pepper and cook until the squash is tender, which takes about 10-15 minutes.

While the squash is cooking, heat the broth in a saucepot and keep it at a very low simmer.

When the squash is tender and all the water has evaporated, add the rice and stir until it is well coated.

Add about 1 cup of the hot broth and continue stirring.

Add only enough broth to produce the consistency of a rather thick soup and wait until all the liquid is absorbed before adding more.

Continue until the rice is al dente, which takes 20-25 minutes.

Remove from the heat and stir in the chopped parsley, the grated Parmigiano and the remaining tablespoon of butter.

Taste for salt and serve at once.

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