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You are here: Home / Cooking / Butternut Squash Risotto {Guest Post}

Butternut Squash Risotto {Guest Post}

September 1, 2014 By Shannah Coe Leave a Comment

Wow…the first of September is here! It is still pretty hot here but that hasn’t kept me from dreaming of fall. Today’s recipe for butternut squash risotto definitely has me ready for a good pair of jeans and some fall temps.

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Hi everyone! My name is Angela and I’m excited to share a recipe today on Just us four. At my blog, Handmade in the Heartland, I share recipes, craft and DIY projects, parenting tips, home decor ideas, lots of dessert recipes and the occasional fashion post. I’d love for you to pop over and see my blog.

 
 
 

This recipe is one of our standard family favorites for dinner in the fall.  It may take a little more time than you normally spend cooking dinner but its totally worth it.  Risotto is typically served as a side dish so if you feel like you want to serve it up with a roasted chicken for a fancy dinner it would be a perfect pair.  We however love to just have risotto for dinner. 🙂 I love fall foods and the flavors of fall and butternut squash just really tastes like fall to me. 
 
 
 
Butternut Squash Risotto

by Handmade in the Heartland
 
6065799

Ingredients
  • 5 cups chicken broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped fresh sage
  • 1 small butternut squash, peeled, seeded, and chopped (about 4 cups)
  • 1 large clove garlic, finely chopped
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan
Instructions
Warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat.Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook,stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.
Remove from heat and stir in the Parmesan. Spoon into individual bowls.
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I love to be in the kitchen creating fun and delicious things for my family! Check out these other recipes that we love!
 
Chocolate Caramel Pretzel Rice Krispie Treats
 
 
 
 Easy Weeknight Pasta
 
 Pulled Pork Tacos with Cilantro-Lime Aioli

 

Angela Muir
 
Follow Handmade in the Heartland on Facebook// Twitter// Instagram// Pinterest// Google+// 
 
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Filed Under: Cooking, food, Guest Posting, Recipes Tagged With: butternut squash, fall foods, fall recipes, main course, Main dishes, risotto recipes, squash recipes

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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