Creamy Butternut Squash Risotto

Creamy Butternut Squash Risotto
6 cups chicken stock (use vegetable stock for a vegetarian option!)
5 tablespoons unsalted butter
1 butternut squash, peeled and cubed, seeds removed
1 small onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white cooking wine
2 tablespoons olive oil
1 cup freshly grated parmesan cheese
Salt and freshly ground black pepper
Prep Time: 10 min., Cook Time: 40 min.

Preheat oven to 400 degrees. Place the cubes of butternut squash on a baking sheet and coat well with olive oil, salt and pepper. Roast for 25-30 minutes until very tender. Meanwhile, heat the chicken stock in a saucepan on low heat and keep warm. In a large saucepan, melt butter and sauté onion on medium-low heat until translucent but not brown. Add rice and stir to coat. Next, add wine and cook for 2 minutes. Then, add 2 full ladles of heated stock to rice, plus salt and pepper. Stir and simmer until absorbed, about 5-10 minutes. Continue to add the rest of the stock slowly, 2 ladles at a time, stirring to absorb liquid each time. Cook until rice is tender about 20-25 minutes. Take off of heat and add roasted squash and parmesan cheese. Add salt if needed. Mix well and enjoy!

*All of these ingredients can be found at our store!

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