Butternut Squash Risotto

Butternut Squash Risotto


  • 1/2 cup chopped onion
  • 1T unsalted butter
  • 1T olive oil
  • 1/2 cup basmati rice
  • 2 cups boiling water
  • 1 medium butternut squash, peeled and chopped
  • 3 tomatoes, seeded and chopped
  • 1/3 cup grated cheddar cheese


In large pan, saute the onion in 1T olive oil until softened. Stir in the rice. Pour in the boiling water, cover, and cook for 8 minutes over high heat. Stir in chopped squash, reduce heat and cook covered for 12 minutes or until the water has absorbed.

Meanwhile, melt the butter in a small sauce pan and add tomatoes. saute for 2 to 3 minutes. Stir in cheese until melted. Combine the tomato cheese sauce with the rice. ENJOY!


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