Butternut Squash Risotto

Butternut Squash Risotto
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Butternut Squash Risotto

INGREDIENTS
  • 1 Package Stahlbush Island Farms Frozen Butternut Squash
  • 4 cups chicken stock
  • 1 cup water
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 1 tablespoon rosemary, chopped fine
  • 1/2 cup butter
  • 3/4 cup grated Parmesan cheese
INSTRUCTIONS
  • Preheat the oven to 450°F and generously oil an 8-inch cast iron skillet.
  • Steam the cauliflower and garlic with a small amount of water until tender, about 5-6 minutes. Remove any excess water and set aside to let cool a bit.
  • Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
  • In a blender, blend together the cauliflower, yogurt, olive oil, mustard, and salt and blend until creamy. Add this into the bowl with the spinach, artichokes, and scallions, and mix together until combined. 
  • Spread the spinach mixture into the skillet and top with the cheese. Sprinkle with red pepper flakes if desired. 
  • Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
  • Garnish with parsley & serve with your choice of bread or crackers.
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