Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 45 min
Yield: 8
Ingredients: 8 cups unsalted vegetable stock ((2 liters, 64 ounces)); 3 cups diced butternut squash ((400g) 1/2-inch dice, about 1 1/2 pound squash); 1 tablespoon unsalted butter ((15g)); 1/2 teaspoon kosher salt; 2 tablespoons olive oil ((30ml)); 1 cup diced yellow onion ((150g), 1⁄4-inch dice); 2 tablespoons minced garlic ((20g)); 2 cups arborio rice ((390g) ); 1⁄2 cup dry white wine ((120 ml) ); 1 cup Parmesan cheese ((39 g) freshly grated); black pepper (for seasoning); 1 tablespoon chopped parsley ((4g))

Butternut Squash Risotto was pinched from <a href="https://www.jessicagavin.com/butternut-squash-risotto/" target="_blank" rel="noopener">www.jessicagavin.com.</a>

"An Italian fall side dish or entree, butternut squash risotto is made with tender grains of arborio rice suspended in a creamy white wine infused sauce...."

INGREDIENTS

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8 cups unsalted vegetable stock ((2 liters, 64 ounces))

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3 cups diced butternut squash ((400g) 1/2-inch dice, about 1 1/2 pound squash)

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1 tablespoon unsalted butter ((15g))

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1/2 teaspoon kosher salt

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2 tablespoons olive oil ((30ml))

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1 cup diced yellow onion ((150g), 1⁄4-inch dice)

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2 tablespoons minced garlic ((20g))

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2 cups arborio rice ((390g) )

•

1⁄2 cup dry white wine ((120 ml) )

•

1 cup Parmesan cheese ((39 g) freshly grated)

•

black pepper (for seasoning)

•

1 tablespoon chopped parsley ((4g))

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