Butternut Squash Risotto

Butternut Squash Risotto

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 tablespoons olive oil
  • 3 cups peeled, seeded and 1/2-inch cubed butternut squash
  • 1 medium onion, chopped
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 3 1/2 cups vegetable stock
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 sprig fresh sage
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup fresh finely shredded Parmesan cheese

Directions

  1. In large skillet over medium-high, heat olive oil. Add butternut squash, onion, shallot and garlic. Cook until onion is translucent, about 3 minutes. Transfer mixture to rice cooker pot. Add rice, vegetable stock, wine, bay leaf, sage, salt, black pepper and nutmeg. Stir until blended.
  2. Cover rice cooker and press cook switch down. The rice will cook about 25 minutes.
  3. When rice cooker switches to WARM, remove bay leaf and sage. Stir in Parmesan cheese.

Serves: 6

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