Butternut Squash Risotto | Skinnytaste

A rich and creamy Italian rice dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula. Happy Monday! Today I’m in chilly Minneapolis attending an event for Target. They put together a fun agenda for members of the Target Inner Circle which I’ll be sharing this week, you can follow my Instagram to see what I’m up to today. This weekend I remade one of my older recipes with meatless Monday in mind, and updated the photos because this is such a great dish, but the photos didn’t do it justice. Making risotto is a labor of love, because you have to be patient, stirring the rice and adding more broth a little at a time, but in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out. It’s also really filling, one serving will fill you up. If you wish serve it with a salad on the side and call it a meal. This also makes a

Source: Butternut Squash Risotto | Skinnytaste

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