Butternut Squash Risotto

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I made this, but I made it with vegetable broth as I was cooking for a crowd that included vegetarians. I have to say, in comparison to other risottos I've had - it was lacking - I think I would use chicken broth in the future to test it again.
Jessica Dan   •  13 Jan   •  Report
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Ingredients for 6 servings

6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)

5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp

1 small onion, finely chopped

2 cups butternut squash, peeled, and finely diced

2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)

1 cup dry white wine (such as Sauvignon Blanc)

1 cup freshly grated Parmesan cheese

2 Tbsp chopped chives or garlic chives


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