Butternut Squash Risotto Recipe
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 This recipe for Butternut Squash Risotto, by Cindy, is from Crandall's Ordinary ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Cindy
Added: Sunday, May 10, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 c. reduced-sodium chicken broth
2 T. olive oil
3 cloves garlic, minced
1 lb. Butternut squash, peeled, seeded and cut into
1/4 to 1/2" cubes (about 3 cups)
1 1/2 c. arborio rice
1/4 tsp. ground tumeric
2 T. butter
2 T. Parmesan cheese
1/8 tsp. pepper
Finely shredded Parmesan cheese (optional)
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Directions: |
Directions: In medium saucepan, bring broth to boiling. Cover and reduce heat until broth just simmers. Meanwhile, in a large non-stick skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add squash and rice; cook and stir 1 minute longer.
Slowly and carefully add 1/2 cup of the hot broth and the tumeric to the rice mixture, stirring constantly. Continue to cook AND STIR over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until all broth has been absorbed, but mixture is creamy. (This SHOULD take about 25 minutes.)
Remove from heat. Stir in butter, cheese & pepper. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Well worth the time! If you rush the process, rice may be a little firm.
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