Butternut Squash Risotto

Butternut Squash Risotto

If you’ve ever watched Gordon Ramsey rant about the risotto on Hell’s Kitchen, you might get the impression that risotto is impossible to make. It’s not! It just takes some time and patience. The secret is cooking the risotto over a medium-high heat, adding just enough stock to cover the rice, and then allowing it to be absorbed before adding more. Traditional risotto recipes use lots of butter, olive oil, and Parmesan cheese for flavor. This recipe gets its flavor from a good base of garlic, onions, and fresh herbs. To save time, I used a prepackaged butternut squash that’s already peeled; then, I simply cut the squash into a 1/4-inch dice.

This recipe contains cooking spray, squash (butternut), salt (sea), vegetable stock (low sodium), olive oil (extra virgin), garlic, parsley, onions, rice (arborio), wine (white, dry), ghee, cheese (parmesan), thyme (fresh), black pepper

2 - 3 Servings

Prep time: 10 min

Cook time: 30 min