Butternut Squash Risotto
Serving Size / Yield
- 5 C. chicken broth
- 4 Tbs. unsalted butter
- 1/4 C. finely chopped onion
- 2 C. peeled and chopped butternut squash
- 2 C. medium-grain rice
- 1/2 C. dry white wine
- 1/2 C. freshly grated parmesan cheese
Simmer the broth over medium-low heat so that it is warm. In a wide saucepan, melt 3 Tbs. butter over medium heat. Add onion and cook, stirring often until golden, about 5 minutes. Add squash and 1/2 C. broth. Cook until broth evaporates. Add the rice and cook, stirring until hot, about 2 minutes. Stir in wine until it evaporates.
Add 1/2 C. hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 C. at a time, stirring after each addition. Adjust heat so the liquid simmers but that the rice doesn't stick to the pan. Halfway through cooking, add in salt and pepper to taste.
Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and risotto is creamy. When you think it's done, taste a couple grains. If not ready, test again in about minute. If the broth runs out before rice is tender, use hot water. Cooking time should be between 18-20 minutes. Remove the risotto pan from the heat. Stir in the rest of the butter and the cheese. Serve.