Butternut Squash Risotto


  • 4oz Arborio Rice
  • 3oz White Cheedar Cheese
  • 1/4 Butternut Squash
  • 1 Yellow Onion
  • 1oz Cream
  • 1/2oz butter
  • Chives


  1. Peel and cut the butternut squash into 1-inch pieces.
  2. Peel and medium dice the yellow onion.
  3. In a large pot, heat the butter over medium high until melted. Add the yellow onion and cook for 3 minutes, stirring occasionally, until softened.
  4. Add the butternut squash, arborio rice, and 1 3/4 cups of water. Season with salt and bring to a boil over high heat.
  5. Once boiling, reduce the heat to medium. Cover and cook for 18-20 min, until tender but still firm to bite.
  6. Off heat, gently fold in the cream and white cheddar cheese. Cover and set aside for 1 min to melt.

From: Chef’s Plate