Parmesan Butternut Squash Risotto / GF SF

Parmesan Butternut Squash Risotto - GF SF

Ingredients: 

  • 2 Tablespoons butter

  • 1 onion chopped finely chopped

  • 3 garlic cloves pressed

  • 1 ½ cups arborio rice

  • ½ cup white wine

  • 4 cups chicken stock

  • ½ cup grated parmesan cheese

  • salt and pepper to taste

  • 1/2 a lemon squeezed

  • olive oil

  • 1 whole roasted butternut squash cubed

Directions: 

  • Heat a 425 degree oven and line a sheet pan with parchment paper

  • Peel and cube your butternut squash and evenly spread out on your sheet

  • Drizzle olive oil on top and sprinkle some salt on top

  • Cook in the over for about 45 min or until throughly roasted, flipping half way through so that it does not burn

  • Next sauté your butter in a pan

  • Once the butter is melted, add the onion, and cook until soft

  • Add in your garlic, and cook until fragrant, about 30 seconds.

  • Add your dry rice, and stir well. Letting it toast lightly, about 2-4 minutes.

  • Add the white wine, and cook until it has evaporated, about 1-2 minutes.

  • Add 1 ladle full of the stock and stir in until it all absorbs.

  • Repeat this until you have used almost all of the stock- it should take about 20 minutes.

  • When you add the last ladle of broth only let the broth absorb halfway and then add your cheese.

  • Let it absorb until it is creamy and thick, but not soupy.

  • Next squeeze half a lemon and add salt and pepper to taste

  • Serve, adding extra parmesan if desired.

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