Wonderful Winter Squash Risotto |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This goes great with a turkey or chicken dinner, I also add in 2 tablespoons fresh minced garlic with the onions, I suggest to have your broth very hot when adding to the rice :) Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
1 1/2 cups diced small winter squash (butternut, acorn, etc.) |
3 1/2 cups good quality chicken broth (or more if needed) |
1 cup arborio rice |
1/2 cup white wine |
1/4 cup grated parmesan cheese |
Directions:
1. Saute onion in the olive oil over low heat, about 10 minutes.
2. Add the squash and 1/2 cup broth.
3. Cover the pan, and cook until the squash is tender (about 10 mins).
4. Add rice and wine, and cook until the wine is absorbed.
5. Add 2-1/2 cups more broth, and simmer, uncovered until the liquid is absorbed (about 30 minutes).
6. Add 1/2 cup more broth, and stir until rice is tender and creamy (about 5 minutes).
7. Mix in the Parmesan cheese, and serve.
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