Butternut Squash Risotto
This Butternut Squash Risotto is rich and creamy, flavored with allspice, walnuts, parmesan, and chardonnay. It's the perfect fall risotto, and a delicious addition to any holiday table!
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Servings: 4 -6 servings
Ingredients
- 1 Tbsp. olive oil
- 1 1/2 c. butternut squash cooked and chopped
- 1/2 c. onion finely chopped
- 1 c. arborio rice
- 1 c. chardonnay OR Sauvignon Blanc OR Pinot Grigio
- 4 c. chicken broth
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. shaved parmesan cheese
- 1/2 c. chopped walnuts
Instructions
- Heat olive oil in a large stock pot. Stir in squash and onions and cook over medium heat until squash softens and can be mashed.
- Add arborio rice and cook 1 minute, stirring constantly.
- Add chardonnay and cook, stirring, until liquid is incorporated.
- Begin adding chicken broth, 1/2 cup at a time, stirring after each addition until liquid is incorporated.
- Once all the liquid is incorporated, and the risotto is nice and creamy, remove pan from heat.
- Stir in allspice, salt, and pepper.
- Serve, topped with walnuts and parmesan cheese.