Butternut Squash Risotto

I LOVE risotto! I can eat bowl after bowl of this stuff, no matter what time of year it is, but especially when its a little crisp outside like it is now! I love the creamy texture, the flavor, and the ease at which I can change the ingredients in it to completely transform the dish itself and the entire meal! It's a perfect vehicle to 'hide' veggies or meats in for toddlers (or picky grownups) and it is almost impossible to ruin! One word of wisdom... use fresh grated Parmesan in your risotto, NOT the stuff from a cardboard can... it makes a WORLD of difference in the taste of your food and once you try it you may never be able to go back!

Butternut Squash Risotto
Serves 8

4 tablespoons butter
4 tablespoons olive oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks (about 2 cups)
2 cups Arborio rice (risotto)
ground pepper to taste
1 cup finely chopped onion or 1 tablespoon onion powder
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1/3 cup grated Parmesan cheese

1. combine onion, squash, oil, and butter in a medium saucepan and saute for about 3 minutes
2. add rice and stir for another 2 minutes

3. stir in one cup of broth and continue cooking and stirring occasionally at a simmer until broth is mostly absorbed

4. gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup

5. after the last of the broth has been mostly absorbed, remove from heat, season with pepper to taste (rice should be creamy and squash starting to disintegrate)

6.stir in grated Parmesan cheese, and serve while hot and creamy!

1 comment:

  1. This is the best risotto I have ever tasted! And that says a lot! Thank you for the recipe!



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