Winter Squash Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Unsalted butter,
1 large: Onion, chopped
1 1/2 cup: Diced peeled butternut squash, about 8 ounces
5 cup: Vegetable broth,
1 1/2 cup: Arborio rice,
1/2 cup: Dry white wine,
1/4 cup: Parmigiano-Reggiano cheese, grated, about 1 oz.
1 tbsp: Fresh parsley, minced
Directions:
Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add
onion and saute until soft and light brown, about 10 minutes. Add squash
and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10
minutes. Mix in rice. Add wine and cook until absorbed, stirring
occasionally. Add 4 cups stock and simmer uncovered until completely
absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir
until rice is tender and mixture is creamy, adding more stock if too thick,
about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese.
Season with salt and pepper.
Divide risotto among bowls. Garnish with parsley and serve.
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com
Source from luhu.jp
onion and saute until soft and light brown, about 10 minutes. Add squash
and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10
minutes. Mix in rice. Add wine and cook until absorbed, stirring
occasionally. Add 4 cups stock and simmer uncovered until completely
absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir
until rice is tender and mixture is creamy, adding more stock if too thick,
about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese.
Season with salt and pepper.
Divide risotto among bowls. Garnish with parsley and serve.
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com
Source from luhu.jp