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Butternut Risotto

Butternut Risotto

Recipe Type:  Rice and Sides
Servings  4
Ingredients
1    Small Onion, peeled and diced  
1.5  cup  Diced butternut squash  
0.25  cup  White wine  
1  us liquid quart  chicken stock  
0.25  cup  Heavy Cream  
2  cup  Risotto  
1  cup  parmesan cheese  
3  tablespoon  butter  
2  tablespoon  olive oil  
2    Sage leaves  
1    Cinnamon stick  
1  pinch  Salt & Pepper to Taste  

Directions
  1. Place the Copper Chef on medium heat and add the oil and the butter.  Add the onion and butternut squash and cook until tender.
  2. Add the risotto, cinnamon and sage, cook for 2 minutes. 
  3. Add the wine and cook until the risotto absorbs the wine.  Repeat with the chicken stock in small amounts until all the stock is absorbed and risotto is tender and creamy.
  4. Add the cream, S&P and cheese mix.
  5. Serve