Recipe courtesy of Sandra Lee
Episode: Safari
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a small saucepan, heat chicken broth until just simmering. Heat olive oil in a medium skillet. Saute onions and mushrooms until soft. Slowly add white wine while continuing to stir. Add package of risotto and allow to simmer about 10 minutes or until risotto is al dente.

Add butternut squash to skillet. Slowly ladle heated chicken broth into risotto skillet, stirring in between ladles and allowing to reduce down before the next addition. Continue until all chicken broth is added. Cover and simmer for 15 minutes. Stir in Parmesan, butter and salt and pepper, to taste.

Coat inside of Champagne glasses with nonstick spray. Fill with squash risotto, pack in tightly and level off top. Allow to cool. Turn glass upside down onto serving dish and carefully remove glass. Serve garnished with chopped parsley.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Caramelized Butternut Squash

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Butternut Squash Soup

Recipe courtesy of Ree Drummond

Butternut Squash Hummus

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword