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Butternut Squash Risotto

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Butternut Squash Risotto

Ingredients

  • 1/2 whole butternut squash, peeled, seeded, and diced.
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • black pepper to taste
  • 1/4 teaspoon chili powder
  • 1/2 whole diced onion
  • 1-1/2 cup arborio rice
  • 6 cups (approximately) vegetable or chicken broth (low sodium)
  • salt and pepper, to taste
  • 1/8 teaspoon turmeric
  • 1/4 cup heavy cream (less if desired)
  • 1/2 cup parmesan shavings (more for serving)
  • finely minced parsley, for serving
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