Creamy Butternut Squash Risotto by Pressure Luck Cooking

vegetable oil, butter, yellow onion, garlic, butternut squash, arborio rice, turkey broth dry white wine, baby bella mushrooms, seasoned salt, white pepper, black pepper, italian seasoning, dried parsley, baby spinach, parmesan cheese

– 1 tbsp of vegetable oil
– 2 tbsp of salted butter, melted
– 1 medium yellow onion, chopped
– 1 tbsp of crushed garlic
– 4 cups of butternut squash, peeled and largely diced with any seeds and stringy-strands removed
– 2 cups of Arborio rice? (make sure you use Arborio rice for a risotto)
– 4.5 cups of turkey (or chicken, or vegetable) broth
– 1/2 cup of a dry white wine (white cooking wine is fine too)
– 8 oz package of Baby Bella mushrooms, sliced
– 1 tsp of seasoned salt (you can add another tsp if you want it a little more salty)
– 1/4 tsp of white pepper
– 1/2 tsp of black pepper
– 1/4 tsp nutmeg
– 1/4 tsp of Italian seasoning
– 1/4 tsp of dried parsley
– 5 oz bag of baby spinach
– 1/2 cup of grated Parmesan cheese



There are no reviews yet.

Be the first to review “Creamy Butternut Squash Risotto by Pressure Luck Cooking”

Read Full Recipe