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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
½ cup Arborio rice
½ cup pureed butternut squash (½ of a 10 ounce package of frozen butternut squash puree, thawed)
¼ 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 ½ cups of hot chicken broth and cook until the water is mostly absorbed and the rice is partially cooked, 15 minutes.

Add ½ cup of broth, squash, salt and nutmeg cook for 5 minutes.

Add another ½ cup of broth and cook for 5 minutes more.

Add the remaining ½ 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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