Butternut Squash Risotto with Lemon Garlic Snap Peas
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Author Cheri
Ingredients
2cupsbutternut squash
1 1/2cupsof sugar snap peas
1tablespoonlemon juice
4tablespoonsLand O Lakes® Butter with Canola Oildivided
3clovesgarlicminced
1large shallotminced
1 1/2cupsArborio rice
1/3cupwhite wine
4 - 5cupschicken stock
1cupparmesan cheese
Instructions
Place butternut squash in a bowl and heat in microwave for 2 minutes or until tender. Mash and set aside.
Place garlic and 1 tablespoon Land O’Lakes Butter with Canola Oil into snap peas. Stir for one minute. Add snap peas and lemon juice. Stir for 1 to 2 minutes.
Bring chicken stock to a simmer in a saucepot then reduce to low.
Heat in a medium skillet over medium to medium-high heat with 2 tablespoons butter. Add shallots and garlic and soften 2 to 3 minutes. Add rice and cook 2 to 3 minutes, coating rice with the butter.
Pour in the wine and allow to evaporate. Ladle in stock to cover the rice and stir. Repeat throughout cooking time, keeping risotto covered. Cooking time is about 18 minutes. During the last three minutes add in the mashed risotto. Finish with remaining tablespoon of risotto and 1/2 cup parmesan cheese.
Ladle into bowls and top with Lemon Garlic Snap Peas. Sprinkle with parmesan cheese.