Butternut Squash Risotto
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Cubed Butternut Squash2 tbsps
Butter1 cup
Arborio Rice1 cup
White Wine (dry)5 cups
Chicken Stock (hot)1 cup
Grated Parmesan Cheese1
SaltDirections:
1
Place squash cubes into a steamer basket in a saucepan
2
Add water, cover, and bring to a boil over medium-high heat
3
Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork
4
Melt butter in a saucepan over medium-high heat
5
Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice
6
Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more
7
Pour in the white wine; cook, stirring constantly, until it has evaporated
8
Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium
9
Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes
10
Add half of the remaining chicken stock, and continue stirring until it has been absorbed
11
Finally, pour in the remaining stock, and continue stirring until the risotto is creamy
12
Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper