Butternut Squash Risotto

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DK Butternut Squash Risotto


  • 1 Large Butternut squash
  • 1 Small Onion
  • 6 Cups Vegetable Broth
  • 2 Cups Arborio rice
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Crushed Red Pepper
  • Salt to Taste
  • Pepper to Taste


  1. Saute butternut squash in oil olive and crushed red pepper.
  2. Saute onion with olive oil until caramelized, add arbor rice cook for about 2 minutes.
  3. Add one third of the stock at a time until broth is cooked.
  4. Remove from heat, add Parmesan cheese.
  5. In a large mixing bowl combine butternut squash and rice mix together.
  6. Finish with cilantro and Parmesan.