Butternut Squash Risotto
Blue Ribbon Recipe
Risotto is always a bit labor-intensive... but SO worth it! This recipe is a terrific example of how good homemade risotto can be.
NOTE: We used a total of 4 cups of chicken stock... Use more or less to your liking. The Test Kitchen
2 Tbspolive oil, extra virgin
1 mediumonion, chopped
2 Tbspsage, fresh, chopped
1 smallbutternut squash, peeled, seeded and grated or finely chopped
1 clovegarlic, minced
1 1/2 carborio rice
1 cdry white wine (always use wine you would drink when you cook)
·salt and pepper to taste
1/2 cparmesan cheese
4 cchicken stock, light
How to Make Butternut Squash Risotto
- 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!