Butternut Squash Risotto

Now before you go dismissing this because it contains a vegetable... don't. It's perfectly sweet and savory. Lots of vitamin A, good for your eyes. Sorry, that's such a parental thing to say. And also how my parents got us to eat pretty much everything. Damn reasoning. As with all risottos, get your arm muscles ready, kids.

Butternut Squash Risotto
from Allrecipes


Ingredients:
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Preparation:
1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Yields: 4 servings

Tine's Notes: I probably added a touch more white wine than called for but the alcohol cooks off and it's more for flavor. Don't forget to keep checking your rice to make sure it's fully done, no one likes crunchy risotto!