Butternut Squash Risotto
2 cups cubed butternut squash
2 T 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 & pepper to taste
1. Place squash cubes into a steamer basket in a saucepan. Add
water, cover, and bring to a boil over medium-high heat.
2. Allow to steam until squash is tender (10-15). Drain, mash in
bowl w/ fork.
(over)
3. Melt butter in sauce pan over medium-high heat.
4. Add onion, cook & stir for 2 min until onion begins to soften,
then stir in the rice.
5. Continue cooking & stirring until rice is glossy from butter &
onion begins to brown on edges (5 min).
6. Pour in white wine. Cook, stirring constantly until it has
evaporated.
7. Stir in mashed squash & 1/3 hot chicken stock. Reduce heat to
med.
8. Cook & stir until chicken stock absorbed by rice (5-7 min).
9. Add half stock, stir until absorbed. Pour remaining stock, stir
until absorbed.
10. Stir in Parm, season w/ S&P.