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!
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4-6 servings
Author Cathy Trochelman
Ingredients
1Tbsp.olive oil
1 1/2c.butternut squashcooked and chopped
1/2c.onionfinely chopped
1c.arborio rice
1c.chardonnay OR Sauvignon Blanc OR Pinot Grigio
4c.chicken broth
1/2tsp.allspice
1/2tsp.salt
1/4tsp.pepper
1/2c.shaved parmesan cheese
1/2c.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.