"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Butternut Squash Risotto Recipe

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This recipe for Butternut Squash Risotto, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Jones
Added: Monday, July 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c (1/2 in) cubed and peeled butternut squash
2 t + 1 T olive oil, divided
1/2 t salt
1/4 t dried cumin
1/4 t ground coriander
cooking spray
1/4 c pine nuts or chopped pecans
4 c chicken or vegetable broth
1 c water
1 1/2 c thinly sliced onion
1 c Arborio rice
1/2 grated fresh parmesan cheese
1/2 t freshly grond pepper
1/2-1 t salt

Directions:
Directions:
Preheat oven to 450*

Combine squash, 2 t oil, salt, cumin and coriander. Place in a single, uncrowded layer on a baking sheet sprayed with cooking spray. Bake at 450* for 20-25 minutes, turning once.

Place nuts in a dry skillet over med-high heat. Cook, stirring occasionally, 3 min or til lightly browned. Transfer to plate.

Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.

Heat 1 T oil in large saucepan over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until golden brown. Add rice, cook 2 minutes, stirring constantly. Add broth 1/2 c at a time, stirring nearly constantly until all broth is absorbed and/or rice is of desired eating consistency. Stir in seasoned squash and season with salt, pepper and parmesan to taste.

Number Of Servings:
Number Of Servings:
4 main or 6-8 side servings
Preparation Time:
Preparation Time:
1hour
Personal Notes:
Personal Notes:
This is a taste bud's delight!

 

 

 

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