Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 3 cups vegetable stock; 1 15-ounce can pureed butternut squash; 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 cup arborio rice; 1/2 cup white wine; 1/2 cup grated Parmigiano-Reggiano cheese; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; 1 tablespoon unsalted butter; Salt and pepper; 1/4 cup pine nuts, toasted; 1/4 cup Simply DressedⓇ Balsamic Salad Dressing

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Comfort-food favorite risotto gets a fall makeover with roasted butternut squash, rich cheese, and earthy pine nuts, plus a hint of sweetness from the Simply DressedⓇ Balsamic Salad Dressing.

READY In

60 Minutes

PREP TIME

20 Minutes

COOK TIME

40 Minutes

SERVES

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Step 1:

Heat vegetable stock and butternut squash puree in medium saucepan until hot but not simmering. Heat olive oil in large sauté pan with high sides over medium heat. Add onion and sauté for about 5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.

Step 2:

Add rice and stir to coat in oil. Pour wine into pan and increase heat to bring to a simmer. Lower heat and cook until wine is almost completely absorbed, about 4 to 5 minutes.

Step 3:

Add broth and butternut squash mixture one cup at a time with ladle and stir frequently until rice has absorbed almost all liquid. Do not allow the mixture to become dry. Continue to add broth one cup at a time until rice is al dente.