 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Here's a perfect example of a traditional Italian dish and cooking technique adapted to an American ingredient. Where the recipe originated in Italy, the Italian pumpkin, zucca barucca, is used. But here in the States, I use butternut squash. In fact, I have served this risotto as a first course for our Thanksgiving. -Giuliano Hazan Ingredients:
2 cups water, divided |
2 (14 1/4-ounce) cans low-salt beef broth |
2 teaspoons olive oil |
1/2 cup finely chopped yellow onion |
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups arborio rice or other short-grain rice |
1/2 cup (2 ounces) grated parmigiano-reggiano cheese |
3 tablespoons unsalted butter |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2. Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.
|
|