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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Butternut Squash Risotto Recipe

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This recipe for Butternut Squash Risotto is from Tobin Beaudet Schools Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Quart of chicken stock
1 Cup of water
2 Tablespoons of extra-virgin olive oil
1 Small onion, chopped
2 Cloves of garlic, grated or chopped
2 Cups of Arborio rice
1 Cup of dry white wine
1 (10-ounce) Box of cooked frozen butternut squash
Nutmeg, grated, to taste
Salt and pepper
2 Tablespoons of butter
7 or 8 Fresh sage leaves, slivered
1 Cup of grated Parmigiano-Reggiano cheese
Directions:
Directions:
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low. Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.

 

 

 

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