Side Pannel
Winter Squash Risotto
Ingredients List
- 4 tb Unsalted butter
- 1 lg Onion; chopped
- 1 1/2 c Diced peeled butternut
- -squash; about 8 ounces
- 5 c Vegetable broth
- 1 1/2 c Arborio rice
- 1/2 c Dry white wine
- 1/4 c Parmigiano-Reggiano cheese;
- -grated, about 1 oz.
- 1 tb Fresh parsley; minced
Directions
Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add
onion and saute until soft and light brown, about 10 minutes. Add squash
and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10
minutes. Mix in rice. Add wine and cook until absorbed, stirring
occasionally. Add 4 cups stock and simmer uncovered until completely
absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir
until rice is tender and mixture is creamy, adding more stock if too thick,
about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese.
Season with salt and pepper.
Divide risotto among bowls. Garnish with parsley and serve.
onion and saute until soft and light brown, about 10 minutes. Add squash
and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10
minutes. Mix in rice. Add wine and cook until absorbed, stirring
occasionally. Add 4 cups stock and simmer uncovered until completely
absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir
until rice is tender and mixture is creamy, adding more stock if too thick,
about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese.
Season with salt and pepper.
Divide risotto among bowls. Garnish with parsley and serve.
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