+ butternut.squash.risotto


although my blog is on the frizz
i figured out some other things and i was able to do a post! yay!

well, we still have butternut squash left over from 3 weeks ago!
and no, we haven't just been letting them sit there and rot we
have been eating it with practically every meal it feels like
so i found something different to make.
yesterday landon & i enjoyed butternut squash risotto
Butternut Squash Risotto
serves 4
take 35 minutes to prepare&make
[adapted from Woman's Day magazine]

2 tbsp. olive oil
1 onion, finely chopped
1/2 medium butternut squash (1 lb. peeled & cut into 1/4" pieces)
2 cloves garlic, finely chopped
Kosher salt & pepper
3/4 c. Arborio rice
1 c. dry white wine*
3 1/2 c. low-sodium chicken or veg. broth
2 tsp. fresh thyme
1/4 c. grated Parmesan cheese, plus more for garnish

1. Heat oil in a large skillet over medium heat.
Add the onion and cook, covered, stirring
occasionally, until tender 6-8 minutes.
2. Add the butternut squash, garlic, 1/2 tsp. salt
and 1/4 tsp. pepper and cook covered, stirring
occasionally, until the squash is beginning to soften,
5-6 minutes. Stir in the rice and cook for 1 minute.
3. Add the wine and simmer until absorbed, 8-10 minutes.
Add half the broth (1 3/4 c.) and simmer, stirring once,
until absorbed, 8-10 minutes.
4. Add the remaining broth and simmer, stirring once,
until the rice is tender and creamy and the broth has
been absorbed, 8-10 minutes. Stir in thyme and cheese.
5. Serve & eat!

-this meal is very very full of flavor and heavy so
if you end up making this i would suggest a light side salad.-
* don't have a bottle of wine in your house?!? yeah i didn't either and
had no clue where to start! i researched and the best dry cooking white
wine is Sauvignon Blanc or Chardonnay. i wasn't planning on using it
for anything else so i just bought the cheapest. and don't worry
fellow mormons, the alcohol cooks out! :)



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