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Butternut squash risotto Recipe

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

Contributor:  
Contributor:  
Paul Fahey
Added: Friday, February 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lb butternut squash
6 cups nonfat chicken or vegetable broth
1 medium onion, chopped
2 tbsp olive oil
1 cups Arborio rice (9 oz)
1 tsp minced garlic
tsp ground cumin
5 tbsp grated Locatelli romano cheese ( oz)
1 tsp salt
1 tsp chopped fresh sage
4 oz (6 cups) arugula or baby spinach, stems discarded and leaves coarsely chopped

Directions:
Directions:
Roast squash: Preheat oven to 450F. Peel squash, cut into 1-1 cubes, put onto baking sheet (either greased, sprayed with PAM or lined with parchment paper). Bake for about hour or until squash is cooked (i.e., mushy enough for stirring into the rice later). Set aside.
Start risotto after squash has been roasting 30 minutes:
Bring broth to a simmer and keep at a bare simmer, covered. Meanwhile, cook onion in olive oil in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
Stir in cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (the consistency of thick soup), about 18 minutes total. There will be leftover broth.

Stir in squash pieces, then cheese, salt, sage, and arugula/ spinach and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Adapted from recipe found at epicurious.com

 

 

 

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