Winter Squash Risotto

Karen, FamilyStyle Food

Try this simple wintry side dish with Slow Cooker Apple Pork Roast or Mustard Crusted Chicken Thighs for a hearty seasonal dinner without a lot of work.

Winter Squash Risotto
By Karen
Makes 4 – 6 servings


1 small butternut squash (about 1 pound), peeled, seeded and diced
1 shallot, finely chopped
6 fresh thyme sprigs
4 tablespoons butter
1/3 cup vegetable or chicken broth
1 1/2 cups Arborio rice
1/4 cup heavy cream
1/2 cup Parmesan cheese, freshly grated


Place squash in 10- or 12-inch skillet with at least 2-inch high sides along with shallot, thyme, 1 tablespoon butter, broth and 1/2 teaspoon salt.

Bring to simmer, then cover and cook until squash is tender, about 15 minutes. Discard thyme sprigs but reserve cooking liquid.

Meanwhile, bring 4 quarts water to boil; add 2 teaspoons salt and rice. Cook just until rice is plump and still al dente when tested.

Drain rice and immediately add back into pot. Gently stir in cooked squash and cooking liquid, cream and 1/4 cup Parmesan.

Divide into serving bowls and sprinkle with remaining cheese.

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