Butternut Squash Risotto
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
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.
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.
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.
Remove pan from heat and stir in cheese and herbs. Add butter and stir quickly to completely melt into risotto. Season with salt and pepper.
Top with pine nuts and drizzle with dressing. Serve immediately.
