Butternut Squash Risotto

Wow! This is delicious. Even if you aren’t interested in making this, I recommend you try it anyway before making a final decision. It is soooo good. The original recipe is Ellie Krieger’s, but we found that adding grape tomatoes and fresh parsley added a lot of flavor to the dish.

Butternut Squash Risotto

This recipe has great ingredients: low-sodium chicken broth, olive oil, onion, Arborio rice, dry white wine, butternut squash, sage, Parmesan cheese, salt, pepper, tomatoes, and parsley (we added the tomatoes – halved – and the fresh parsley).

This recipe did call for butternut squash puree. We were unable to find that so we just bought a fresh butternut squash, peeled and seeded it, cut it into cubes, boiled it like a potato, and blended it in our blender. DONE! Plus there aren’t any preservatives or added butter or oil when you do it yourself. TOTALLY worth it if you ask me!


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