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Squash Risotto Recipe

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This recipe for Squash Risotto, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karrie Brinkley
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. cubed, peeled butternut squash
1-1/2c. sliced fresh mushrooms
1/2c. chopped onions
2 T. olive oil
1 c. Arborio rice or medium grain rice
3 c. water
2 tsp. instant chicken bouillon granules
few dashes of hot sauce
1/2c. grated Parmesan or Romano cheese

Directions:
Directions:
In a covered large saucepan, cook squash over medium heat in a small amount of boiling water for 10 minutes or until tender. Drain and remove from pan, set aside.
In the same saucepan, cook mushrooms and onions in hot oil until tender. Stir in rice. Cook and stir for 5 minutes.
In another saucepan, bring water, bouillon and hot sauce to boil. Reduce heat and simmer slowly. Add 1 c. of the bouillon mix to the rice mixture, stirring constantly . Continue to cook until the water is absorbed. Add 1-1/2c. more of the bouillon mixture(1/2c. at a time), cooking and stirring until absorbed. Should take about 15minutes.
Stir in squash and remaining bouillon mixture into the rice. Cook and stir gently until rice is slightly creamy and just tender. Stir in the cheese and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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