Cooking with Rena Lee

Butternut Squash Risotto

Prep Time: 35 min
Cook Time: 35 min
Comments: womansday.com february 2011
Yield:4

INGREDIENTS:
2 tbsp olive oil
1 onion, finely chopped
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4in pieces
2 garlic cloves, finely chopped
Kosher salt and pepper
3/4 cup Arborio rice
1 cup dry white wine
3 1/2 cups low-sodium chicken or vegetable broth
2 tsp fresh thyme
1/4 cup grated Romano, plus more for serving
DIRECTIONS:
  1. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6-8 minutes.

  2. Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5-6 minutes. Stir in the rice and cook for 1 minute.

  3. Add the wine and simmer until absorbed, 8-10 minutes. Add half the broth and simmer, stirring once, until absorbed, 8-10 minutes.

  4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8-10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.

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