Butternut Squash Risotto

Name: Butternut Squash Risotto
Yield: 8.0
Ingredients: 1.0 Butternut Squash; 3.0 tablespoon Olive Oil Salt And Freshly Ground Black Pepper; 6.0 cup Chicken Stock; 0.25 pound Butter; 0.25 pound Bacon; 0.5 Medium Sweet Onion; 2.0 cup Arborio Rice; 1.0 cup Dry White Wine; 1.0 teaspoon Saffron Threads; 1.0 cup Freshly Grated Parmesan; 0.25 cup Chives

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🍽 Für 8.0

Zutaten

1.0 Butternut Squash
3.0 tbsp Olive Oil Salt And Freshly Ground Black Pepper
6.0 cup Chicken Stock
0.25 lb Butter

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Zubereitung (Vorschau)

1
Preheat the oven to 400F.
2
Peel and seed the butternut squash; cut into 3/4-inch cubes. You should

have about 6 cups. Place the squash on a sheet pan lined with foil and toss

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