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Butternut Squash Risotto: Submitted by: Pete | Date Added: 16 Jan 2011
Listed in: Main Courses

3 cups low-sodium chicken broth
1 ActiFry spoon olive oil
1 small onion, finely diced
cup Arborio rice
cup pureed butternut squash ( of a 10 ounce package of frozen butternut squash puree, thawed)
teaspoon salt
pinch ground nutmeg
1/3 cup freshly grated Parmesan cheese (1 ounce)

Cooking Instructions

Heat the chicken broth in a pan on the stove until it is hot but not boiling.

Place the oil and onion in the Actifry pan and cook until the onions are translucent, about 6 minutes.

Add the rice and 1 cups of hot chicken broth and cook until the water is mostly absorbed and the rice is partially cooked, 15 minutes.

Add cup of broth, squash, salt and nutmeg cook for 5 minutes.

Add another cup of broth and cook for 5 minutes more.

Add the remaining cup of broth and cook for 5 minutes more, until liquid is thickened and mostly absorbed.

Stir in all but 1 tablespoon of the cheese and cook an additional 2 minutes.

Garnish with the remaining Parmesan cheese right before serving.

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Visitor Comments (2):

Do you use the paddle to turn it? Left by: Lisa Obrien (11 Jan 2016)

Great recipe, but I need to double the squash, and added some mango hot sauce for extra flavour. Left by: Lesley Johnston-Reed (13 Jun 2011)


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