Free Recipe Butternut Squash Risotto
Recipe Type: Free Tex Mex Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Butternut Squash Risotto Recipe
2 lb Butternut squash
2 tb Each butter and olive oil
1-1/2 c Onion; diced
1 tb Garlic; minced
2-1/2 c Arborio rice
3/4 c Dry white wine
7 c Rich chicken or vegetable
-stock
1-1/2 c Freshly grated Parmesan or
-Asiago cheese
1 ts Grated lemon zest
1/4 ts Freshly grated nutmeg
Salt and freshly ground
-pepper
–Garnish–
Chopped chives
Shaved Parmesan and basil
-oil
Butternut Squash Risotto Preparation
Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired. Recipe By : COOKING RIGHT SHOW#CR9665 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:04:51 -0400 From: billspa@icanect.net (Bill Spalding)
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