Butternut Squash Risotto
|Collections:||Thanksgiving Table, Rice Reinventions|
|2 Tbsp||olive oil, extra virgin|
|1 medium||onion, chopped|
|2 Tbsp||sage, fresh, chopped|
|1 small||butternut squash, peeled, seeded and grated or finely chopped|
|1 clove||garlic, minced|
|1 1/2 c||arborio rice|
|1 c||dry white wine (always use wine you would drink when you cook)|
|salt and pepper to taste|
|1/2 c||parmesan cheese|
|4 c||chicken stock, light|
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DirectionsHeat oil in a deep skillet or pot over medium heat. Add onion, salt and pepper. Saute for 4 minutes until onion is softened but not browned. Add sage and cook for 1 minute. Add squash and garlic and cook for 3 minutes.
Meanwhile heat chicken stock in a saucepan and keep simmering.Add the rice to the vegetables and cook for 3 minutes or so until rice kernals become chalky. This helps to release the starch in the rice and it's an important step in the creaminess of the risotto. Add the wine to deglaze the pan and cook for 3 minutes.You now begin adding one ladleful of hot stock at a time to the rice mixture while stirring. Do not add any more broth to the rice until the liquid is evaporated. Continue doing this until all of the stock is absorbed. This is a slow process, so don't rush it. The wait is worth it.
When all of the stock is incorporated, remove from the heat and add the parmesan cheese. Bon Appetito!