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Butternut Squash Risotto with Lemon Garlic Snap Peas

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Cheri

Ingredients

  • 2 cups butternut squash
  • 1 1/2 cups of sugar snap peas
  • 1 tablespoon lemon juice
  • 4 tablespoons Land O Lakes® Butter with Canola Oil divided
  • 3 cloves garlic minced
  • 1 large shallot minced
  • 1 1/2 cups Arborio rice
  • 1/3 cup white wine
  • 4 - 5 cups chicken stock
  • 1 cup parmesan 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.