Butternut Squash Risotto

by on November 10, 2017

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4 Servings
Chicken American
collxgf, collxveg, collxtgsg, collxqeweeknight, thanksgiving, savory side dish, lemon, white wine, wine, rice, parmesan, onion, olive oil, butter, garlic, basil, chicken, parmes, cooking rigcollxsavoryside, collxthanksgiving, contains-white-meat, tree-nut-free, nut-free, gluten-free, red-meat-free, shellfish-free, contains-dairy

Butternut squash
butter and olive oil
Onion
Garlic
Arborio rice
Dry white wine
Rich chicken or vegetable stock
Freshly grated Parmesan
Grated lemon zest
Freshly grated nutmeg
Salt

Chives
Parmesan and basil

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. Recipe By: COOKING RIGHT SHOW#CR9665 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:04:51 -0400 From: billspa and at;icanect.net (Bill Spalding)

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