Thursday, October 14
Butternut squash Risotto
Butternut Squash Risotto
4 c. chicken or vegetable broth
1 tsp. vanilla
3 c. peeled cubed butternut squash, about 12 ounces
2 tbsp. butter, divided
1/2 c. finely chopped green or white onion
1 1/2 c. Arborio rice (Risotto rice)
1/2 c. dry white wine
1/2 c. frozen peas, asparagus, broccoli or green veggie of your choice, Cooked
1/2 c. freshly grated Parmesan
1/2 tsp. salt
In a medium saucepan, warm the broth and vanilla. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 1 tablespoon of the butter. Add the onion and saute until tender. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 30 minutes total. Gently stir in the butternut squash, green veggie of your choice, Parmesan, the remaining tablespoon of butter, and salt. Serve immediately.