butternut squash risotto

Greg Honeycutt

By
@honeycutt

not a great pic, nor the classical prep, but it's how I do it, and works well for the home cook. This is more of a suggestion than a recipe.


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Rating:

Comments:

Serves:

as many as you want

Prep:

30 Min

Cook:

30 Min

Ingredients

1 c
butternut squash puree (recipe later)
1 c
arborio rice (par boiled)
? c
warm chicken stock
1/2
shallot minced
1 clove
garlic minced
3 Tbsp
salted butter (room temp)

Directions Step-By-Step

1
I parboil my rice, about half an hour in stock to make this go quicker, and it lets some of the starch from the rice go in the stock.
2
Add 1 Tbs of the butter to a medium pan, add the shallot and garlic and sweat for a few minutes (you can add some white wine here, but I never do)
3
Add the rice and let it toast till you have nearly a dry pan.
4
Add a ladle of stock at a time, stirring and letting the rice take in each ladle before adding the next. Might take more stock, might take less.
5
When the rice is at the desired consistency , remove from the heat and "swirl" in the other 2 Tbs of butter, swirl don't stir, and always use a wooden spoon.....why?, I'm not sure, but I was taught to and it works.
6
optional. classically, you would add parm cheese here and let it melt in, depending on the rest of the meal, I'd make that decision later.

About this Recipe

Course/Dish: Vegetables, Rice Sides
Other Tag: Quick & Easy