Butternut Squash Risotto
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- 1/2 cup water
- 3 tbsp coconut oil
- 1/2 cup arborio rice
- 1/4 cup dry white wine
- 1 butternut squash
- 1 3/4 cups broth
- 1 small onion, chopped (about 1/2 c)
- 1 large garlic clove, sliced thin
- 1 1/4 tsp ginger minced, peeled
1)Preheat oven to 450°F.
2)Cut squash in half lengthwise and discard seeds. Cut half into 1/4-inch pieces. Put whole half, cut side down, in an oiled baking pan with the diced squash. Season with salt and pepper.
3)Stirring diced squash occasionally, bake until tender and browned, 15-20 min.
4)Scoop out flesh of halved squash and chop coarse. Bring the broth and water to a simmer in a saucepan.
5)In another saucepan cook onion, garlic, and ginger in oil over medium - low heat, stirring until softened.
6)Stir in rice and cook over med. heat, stirring constantly, for about 1 minute. Add wine and cook, stirring, until absorbed.
7)Stir in 1/4 cup broth/water and simmer, stirring constantly, until absorbed. Repeat until about half of broth has been added.
8)Stir in all squash and continue simmering and adding broth a bit at a time until rice is tender and creamy-looking, about 18 minutes. Stir in salt and pepper to taste.