Butternut Squash Risotto

Makes 8
Prep 20 m
Cook 30 m



  1. 1 of 3 Heat oil and butter in large nonstick pot. Add onion; cook, stirring, until softened, 5 minutes. Add rice and squash; cook 5 minutes.
  2. 2 of 3 Add 1 cup of the hot broth. Cook, stirring, until broth has been absorbed, 1 to 2 minutes. Stir in wine; cook, stirring occasionally, until liquid is absorbed. Repeat with remaining broth, 1 cup at a time. After about 20 minutes, rice should be firm, yet tender, with a creamy sauce.
  3. 3 of 3 Stir in cheese, parsley, rosemary, pepper and prosciutto. Serve at once.
Nutrition Information for Butternut Squash Risotto
Servings Per Recipe: 8
Per Serving: 326 kcal cal., 1080 mg sodium, 4 g fiber, 10 mg chol., 14 g Fat, total, 40 g carb., 11 g pro., 3 g sat. fat
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Printed from FamilyCircle.com 07/23/2019