Butternut Squash Risotto

Fall isn’t far off which means hearty soups, apple crisps and other seasonal recipes are on the horizon. Add this healthy, vegetarian Butternut Squash Risotto recipe to your fall menu.
Ingredients

  • 2½ cups butternut squash, peeled and chopped
  • 2 tablespoons olive oil, divided
  • 4 cups (one box) chicken, beef or vegetable broth
  • ½ cup yellow or white onion, chopped
  • 1 teaspoon minced garlic
  • 1 cup risotto
  • ¾ cup dry white wine
  • 1 teaspoon minced thyme or sage
  • zest of one lemon
  • ¾ cup Parmesan cheese

Click for cooking instructions.

About the Author: LeAndra is the author, cook, photographer, and chief dishwasher behind the blog Love & Flour. She is learning to like quinoa almost as much as she likes chocolate chip cookies.

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