Wednesday, September 28, 2016

Winter Squash Risotto

Rich and creamy, with a sweetness from the squash that makes this risotto a wonderful Fall side dish.  You do need a little patience stirring in the heated broth while the rice absorbs all the flavors.




Winter Squash Risotto

2 tbsp butter
2 cloves garlic, grated
1 cup arborio rice
3 cups chicken or vegetable broth
1/2 cup white wine
1/2 cup winter squash, mashed
1/3 cup Parmesan cheese, freshly grated
Salt and freshly ground pepper to taste

Melt the butter in the bottom of a large saucepan.  Add in rice and garlic, stir and cook for a couple minutes.  Stir in the white wine.  Cook until the wine is absorbed.  Add in the additional 1/2 cup of heated broth.  Next continue adding in addtional broth in 1/2 cup measures, stirring and cooking until it's absorbed.  Add in the squash and spices.  Keep cooking until the rice is tender.  It will take about a half hour.  Stir in the Parmesan cheese before serving.