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Recipe for :

Butternut Squash Risotto

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


4 Tbs. butter
1 yellow onion
1 clove garlic, chopped
3/4 lb. Butternut Squash, peeled and
diced in 1/2" cubes
5 c. chicken broth, heated
1 1/2 cups Arborio Rice
1/2 cup Chardonnay
Salt and freshly ground pepper
1/2 cup grated Reggiano Parmesan Cheese
1 Tblsp. Italian parsley, minced

  • Melt the butter in a large pot over medium heat.
  • Add the onion and squash and sauté for 2 minutes.
  • Add the garlic and 1/2 cup chicken broth. Cover and cook for 10 minutes.
  • Add the rice to the onion and squash and stir until rice is hot.
  • Add the Chardonnay and stir until the wine is absorbed.
  • Start adding the broth 1/2 cup at a time, stirring continually and waiting until each addition has been absorbed before adding more.
  • Simmer gently. After about 20 minutes, the mixture should be creamy but still al dente. You may not need all of the liquid.
  • Season with salt and pepper and stir in the cheese.

Serves 8

Shirley Cline