Butternut Squash Risotto

Ingredients

Yield:

4 servings

• • 1 pound carnaroli rice
  • 5 tablespoons olive oil
  • 1 ounce tempered butter
  • 1 quart vegetable, chicken or meat stock
  • 5 ounces dry white wine
  • 1 medium onion
  • 1/2 medium squash
  • salt and pepper to taste
  • parmesan cheese for garnish

Preparation

Difficulty:

Easy

Time:

Total Time:

45 Minutes

1. Roasted Butternut Squash

   1. Preheat over to 350 degrees.
   2. Cut butternut squash in half, remove seeds and season with salt, pepper and 2 tablespoons of olive oil.
   3. Place on baking sheet and roast for 25 minutes or until tender.
   4. Remove skin, puree and season to taste.

2. Risotto

   1. In a pan, sweat diced onions in remaining olive oil at medium heat until soft and translucent.
   2. Add rice and toast until fragrant.
   3. Deglaze with white wine and cook until wine is absorbed.
   4. Begin to add liquid in 2 ounce increments and continuously stir with plastic spatula.
   5. Add tempered butter 1 teaspoon at a time until rice is cooked and liquid is absorbed (about 18-20 minutes).
   6. Mix in squash puree and season to taste.
   7. Garnish with parmesan cheese.