Butternut Squash Risotto

As a dance teacher, I work nights. Not all night and not every night but enough that I need to have things in my recipe arsenal that are easy for Brian (or a babysitter) to heat up and give the Ballerina for dinner when I am busy. 

Lucky for us, she is not a very picky eater. Yet. 

She loves almost all meats, cheese, and most fruits & vegetables. 

As with most risotto recipes it can be a bit time consuming but Ballerina loves this and it lasts the entire week! 

Ingredients

1 small butternut squash

1/2 a white onion- finely chopped

1/4 cup apple juice

1 cup aborio rice

3 cups chicken broth- unsalted

2 tablespoons butter

In a large saucepan, melt the 2 tablespoons butter over medium heat. Then add the rice and onion. 

Once the onion is translucent, add your butternut squash. 

Lower the heat and cook for 5 minutes.

While that cooks add your 1/4 cup apple juice to 3 cups chicken broth.

Slowly add broth mix to your rice. Stirring as you add. 

(I normally add one ladle full every 1 minute) 

Once all the broth has been added, cover and cook for 20-25 minutes.

Until all liquid is absorbed. 

Feel free to add shredded parmesen cheese in the last few minutes. (We don't because I never have any around!)

I normally put ours directly into a plastic tub and serve small bowls to Ballerina throughout the week. 

It makes plenty!! 

Happy Cooking!

-Whitney