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Spicy Butternut Squash Risotto Recipe
Ingredients (11)
- 2 tablespoons extra virgin olive oil
- 1 large onion (peeled and finely chopped)
- 1 red birds eye chili (finely chopped)
- 1/2 teaspoon cinnamon
- 10 1/2 ounces arborio risotto rice
- 1 butternut squash (approx 2 1/4 pounds, peeled and diced into 1 in pieces)
- 1/2 cup white wine
- 2 pints vegetable stock (hot)
- 4 tablespoons Parmesan (freshly grated plus extra for serving)
- salt to taste
- pepper to taste
Directions
Learn how to make this recipe at The Spruce Eats