Tuesday, March 30, 2010

Butternut Risotto


7 cups low-sodium chicken broth
3 Tbs. olive oil
2 cups small butternut-squash chunks, thawed if frozen
1 onion, peeled and finely chopped
2 cups arborio rice (I used regular rice)
3 Tbs. butter, softened
3 Tbs. grated Parmesan
1 tsp. salt, or to taste
pinch of black pepper or to taste


In a medium saucepan, boil broth. remove and set aside. In a large saucepan, heat oil over low heat. Add squash and onion; cook for 1 minute. Add rice and cook, stirring, for 2minutes. Add 2 cups of broth and simmer, stirring, over low heat until absorbed. Keep stirring and adding broth 1 cup at a time until absorbed. The whole process will take about 25 minutes. In a small bowl, combine butter, Parmesan, salt, and pepper. Stir mixture into the risotto. Add more seasoning if desired.

No comments: