Butternut Risotto Soup

  • Butternut Risotto Soup1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • ½ cup celery, coarsely chopped
  • ½ cup onion, coarsely chopped
  • ½ cup carrot, peeled and coarsely chopped
  • ½ cup arborio rice
  • 1-1½ pounds butternut squash, peeled and cut into ½” cubes
  • ½ cup dry white wine
  • 14½-ounce can low-sodium chicken broth
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • 1 cup water
  • ½ cup heavy cream
  • A sprinkling of fresh chives as a garnish (optional)

Liberally coat a 6-quart saucepan with cooking spray. Sauté butter through squash on a fairly high heat for 10 minutes, until the squash starts to brown.  Stir occasionally; don’t let it burn. Add the wine through the pepper and bring to a boil. Cook over a very low heat, covered, 30-35 minutes, until the rice is tender; stir occasionally. Add the water and cream, then puree all. Adjust seasonings, if desired. Cover and refrigerate leftovers. Makes about 6 cups.

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