Butternut Squash Risotto
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Ingredients
- 1 Small Butternut Squash, Peeled, Seeds Removed And Cut Into 1 Inch Dice (About 3 1/2 to 4 Cups Total)
- 2 Tablespoons Olive Oil
- 1 Small Onion, Peeled & Finely Diced
- 2 Tablespoons Olive Oil
- 1 1/3 Carnaroli or Arborio Rice
- 1/2 Cup White Wine
- 4 Cups Chicken Broth, Heated
- 2 Tablespoons Unsalted Butter
- Freshly Ground Black Pepper
- 1/3 Cup Grated Parmesan Cheese
To serve:
- Finely Sliced Fresh Sage Leaves
- Freshly Grated Parmesan Cheese
Servings
Directions
- Preheat the oven to 375 degrees F.
- Toss the squash pieces with the olive oil and spread out onto a baking sheet.
- Cook until tender when pierced with a fork and lightly browned, about 15 minutes, then remove from the oven.
- In a heavy saucepan heat the olive oil over medium low heat.
- Add the onion and cook until softened.
- Add the rice and stir to coat in the onion and oil, cooking it for a few minutes.
- Add the wine and cook until the wine is almost absorbed.
- Begin to add broth, 1/2 cup at a time, stirring continually until the rice has cooked for 10 minutes.
- Add the squash, stir, and continue to add broth, stirring until each addition has been absorbed until the rice is tender but still slightly firm to the bite.
- Stir in the butter and 1/3 cup of the grated cheese.
- Serve in individual plates sprinkled with some chopped sage.
- Offer additional grated cheese at the table.
Ferraro Items
- Ferraro# 1000041 - Olive Oil
- Ferraro# 5160520 - Arborio Rice
- Ferraro# 5090514 - White Wine
- Ferraro# 5230158 - Chicken Broth
- Ferraro# 0920163 - Unsalted Butter
- Ferraro# 2000035 - Black Pepper
- Ferraro# 0800096 - Grated Parmesan Cheese
Bon Appétit!
