Butternut squash risotto
Another delicious way to enjoy risotto
Ingredients
- 1 small butternut squash peeled, seeded and cubed
- 1 cup arborio rice
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large shallot
- 2 cloves garlic minced
- 1 cup white wine
- 4 cups chicken broth heated
- 1 cup Parmigiano-Reggiano cheese freshly grated
Instructions
- Peel, seed and cube the butternut squash, dice the shallot and minced the garlic. In a medium sized pot add the chicken stock to and place over med low heat, just need it warm while adding it to the rice.
- In a large saute pan or medium sized pot add the olive oil and place over medium heat, add the butternut squash and cook until it is soft so you can puree it. Once done remove to a bowl and set aside. You will want to smash the squash with a masher or a fork. You can wipe out the pan if there are too dark bits in it.
- Add the butter and a little more olive oil over medium heat, add the shallots and saute for 3-4 minutes, add the garlic and saute for another minute or so. Add the rice and stir till combined, cook for 2-3 minutes. Add the wine and stir till combined, you want to cook all the wine out, the rice will seem to be dry then you start the adding of the warm chicken stock. Add just enough to get all the rice wet. Stirring as you go, when just about dry add some more stock. repeat this process for about 20 minutes or so. Before you add the last cup or so of stock add the pureed squash and continue to cook until the rice is just done.
- Once the rice is cooked, remove from the heat and add the Parmigiano Reggiano cheese. Stir until the rice is creamy, this could take a few minutes. I always add more cheese just before serving.