Butternut Squash Risotto Recipe




Butternut Squash Risotto Ingredients

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A Recipe for
Butternut Squash Risotto

 

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Butternut Squash Risotto

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Butternut Squash Risotto Directions

2 lb butternut squash
2 TB each butter and olive oil
1 1/2 c onion -- diced
1 TB garlic -- minced
2 1/2 c arborio rice
3/4 c dry white wine
7 c rich chicken or vegetable
: stock
1 1/2 c freshly grated Parmesan or
: Asiago cheese
1 ts grated lemon zest
1/4 ts freshly grated nutmeg
: Salt and freshly ground
: pepper
: Garnish--
: Chopped chives
: shaved Parmesan and basil
: oil

Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set
aside. Heat the butter and oil together in a deep saucepan and saute
the onions and garlic until soft but not browned. Add the squash and
rice and continue to saute and stir for 2-3 minutes longer. Add wine
and stir until absorbed. Add stock in 1/2 cup increments stirring
until absorbed. Continue adding stock and stirring until rice is
creamy on outside but has some texture to it. Gently stir in cheese,
zest, nutmeg and correct seasoning with salt and pepper. Serve
immediately in warm bowls garnished with chopped chives, additional
Parmesan and a drizzle of fresh basil oil, if desired.

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Recipe By : COOKING RIGHT SHOW#CR9665

Serves: 1

 

 

 

 

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Butternut Squash Risotto Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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