Butternut Risotto | Wingin' It! | Hilah Cooking

By Hilah Cooking · 50 min

Ingredients

Instructions

1. Finely dice the onion and mince the garlic. Peel and cube the squash.
2. Combine the broth and cubed squash in a medium pot, cover and bring to a boil.
3. Heat the olive oil in a large, deep pan over medium-high heat. Add the onion, garlic, salt and bay leaf and cook, stirring, about 10 minutes until the onion is very soft.
4. Add the rice and cook for another 5 minutes, until the grains look shiny and turn translucent at the edges.
5. Add the wine and cook until it evaporates.
6. Add one cup of the simmering broth and squash and stir until absorbed. Add more simmering broth a little at a time, stirring until each addition is absorbed.
7. Cook for about 30 minutes from the first cup of broth until the rice is cooked through. Taste for texture; if needed, add more broth or water until the rice is tender but not mushy. The risotto should be wet but not soupy.
8. Stir in the butter and cheese, cover and set aside.
9. Fry the rosemary or sage leaves in a little olive oil in a small skillet until crisp. Drain and use them to garnish the risotto.

Summarized from Hilah Cooking's video. Watch it for the details.

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GarlicOnionCheeseRiceParmesan cheeseButternut squash