Butternut Squash Risotto

Name: Butternut Squash Risotto
Yield: serves 2
Ingredients: 1 small butternut squash (about 1 pound); 1/2 small onion; 2 tablespoons butter; 1/2 cup Arborio rice; 1 vegetable bouillon cube; 2 1/2 cups hot water; Salt and pepper; 1/4 cup grated Parmesan cheese

December 14, 2011

We use vegetable bouillon cubes to add to the flavor in a lot of our recipes, and they really make all the difference here, adding body and depth to this risotto. Don’t get too concerned about size when you are cutting up the butternut squash. If you have different-sized pieces the smaller ones will soften as they cook and mix in, enhancing the creaminess, and the larger pieces will retain their shape, giving the risotto more texture.

Recipe notes

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