Butternut Squash Risotto (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 quart chicken stock |
1 cup water |
2 tablespoons extra-virgin olive oil |
1 small onion, chopped |
2 cloves garlic, grated or chopped |
2 cups arborio rice |
1 cup dry white wine |
1 (10-ounce) box cooked frozen butternut squash |
nutmeg, grated, to taste |
2 tablespoons butter |
7 or 8 leaves fresh sage, slivered |
1 cup grated parmigiano reggiano |
Directions:
1. Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
2. Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
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