Butternut Squash Risotto
Add butternut squash, chicken broth, milk & garlic to a saucepan
1
Stir & simmer on the stove for 20 minutes
2
Add to a blender with salt, pepper & nutmeg, purée & set aside
3
Sauté onions & garlic in butter on the stove
4
Add Arborio rice & toast in the skillet
5
Spoon in boiling chicken broth, 1 cup at a time
6
Add Parmesan cheese
7
Add the puréed butternut squash
8
Serve up the creamy goodness!
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