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| BUTTERNUT SQUASH RISOTTO | |
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1 med. butternut squash 5-6 c. chicken stock 2 tbsp. unsalted butter 1 tbsp. olive oil 4 shallots, peeled and minced 2 c. Arborio rice 1/2 c. dry white wine Freshly grated nutmeg Salt and pepper (freshly ground) 1 tbsp. chopped fresh rosemary 1/2 c. freshly grated Parmesan Rosemary sprigs for garnish Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes). Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of Parmesan. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs. Serves 4-6. | |
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The taste and ease of the recipe put it at a 5 star for me, but I rated it with only 4 as it took way longer than is says for the rice to steam. I ended up pulling it out of the steamer and tossing it in the microwave for a couple minutes to finish it off.