Butternut Squash Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups chicken broth
2 Tbsp olive oil
1 large onion, finely chopped
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp finely chopped fresh sage (or 2 tsp dried sage or poultry seasoning)
1 small butternut squash – peeled, seeded and grated (about 4 cups)
1 large clove of garlic, finely chopped
1-1/2 cups Arborio rice
1 cup dry white wine
1/2 cup (2 oz) grated Parmesan cheese
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Directions: |
Directions:1. Warm chicken broth in small saucepan over low heat.
2. Heat olive oil in large saucepan over medium heat.
3. Add onion, salt, and pepper to oil and cook for 1 minute.
4. Add squash, sage. and garlic to onions. Cook until squash begins to soften, about 3 minutes.
5. Add rice to squash mixture and cook stirring constantly for 3 minutes.
6. Add wine to rice and squash and cook, stirring frequently, until the liquid is absorbed.
7. Add broth to rice and squash, about 1/2 cup at a time, stirring occasionally and waiting until the liquid is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.
8. Remove from heat and stir in the Parmesan cheese.
9. Serve immediately, or cool and reheat to serve later. This makes great leftovers. |
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Number Of
Servings: |
Number Of
Servings:4 very generous servings |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: Makes 6-8 very generous servings.
Cheaters Version - If you can't babysit the risotto, you can make this using regular rice. Follow recipe through Step 6, then add all of the broth to the rice at one time, bring to a boil, turn down heat to low, cover, and simmer 20-25 minutes.
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