Butternut Squash Risotto
Makes: 8 servings
The butternut squash gives beautiful color and adds to the creamy texture. White short grain rice is ideal for risotto.
Ingredients
2 ½ cups butternut squash or Hubbard, cleaned and diced
1 large clove garlic, finely chopped
½ cup onion, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 ¾ cup Arborio rice or short grain rice
3 ½ cups beef broth plus ½ cup water heated
Salt and freshly ground white pepper
1 tablespoon finely chopped parsley
4 tablespoons freshly grated Parmesan cheese
1. In a large heavy-bottomed saucepan heat oil and 1 tablespoon of butter over medium heat for 1 minute. Add squash, garlic and onion; sauté for 8-10 minutes. Add rice; stir to coat with oil. Cook 2 minutes, stirring continuously.
2. Add about 1 cup of broth and stir until absorbed. Continue adding broth about half cup at a time and continuously stirring until it is absorbed. Continue this process until rice is cooked, about 20 minutes. The squash will start to disintegrate, as it should. Toward the end of the cooking process add broth in smaller amounts so that when rice is cooked not much liquid is present. It should be quite creamy when ready. Stir in the remaining butter, parsley, Parmesan cheese, salt and pepper. Serve immediately with extra grated Parmesan.
Tip: Risotto is a cooking technique; hot liquid is added gradually to help release starch from the grain resulting in a creamy texture. Adding different ingredients to the usual base of butter or oil and onions can vary the risotto. Additions can be shellfish, ground or diced meats, most vegetables and herbs.
