Creamy Butternut Squash Risotto

HOLIDAY RECIPE Make this Recipe!

[{"selector":"#anim-e8c8811f-a869-47bd-8129-9ca7d655d43d","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":500,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":3}] Butternut Squash Risotto is a delicious dish to enjoy during the fall and winter months. This creamy risotto with squash features leeks, butternut squash, and mascarpone cheese with a touch of fresh thyme and parmesan cheese. Let’s get started! Make this Recipe!

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Serve this Creamy Risotto as a side dish or a wonderful fall meatless main course for your dinner table. Make this Recipe!

WARM STOCK

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PREP SQUASH

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WASH LEEKS

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Creamy Butternut Squash Risotto

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WARM STOCK

1. Add the broth or stock to a saucepan over medium heat and warm until simmering. Reduce heat to low to keep warm.

PREP SQUASH

2. Peel the butternut squash, scoop out the seeds in the center, and cut the squash into uniformly sized 1/2 inch cubes. Discard the peel, stem, and seeds.

WASH LEEKS

3. Cut and wash the leeks. Set aside. Mince the garlic and set aside.

Read More:

How to Make Creamy Butternut Squash Risotto

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