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Butternut Squash Risotto

Luca Valerin Does Butternut Squash Risotto
Ingredients
  Olive oil 1 Tablespoon
  Butternut squash 1 Cup (16 tbs), cubed
  Sugar 1 Teaspoon
  Regular salt 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Water 3 Quart
  Onion 1⁄4 Cup (4 tbs), finely chopped
  Arborio rice 1 Cup (16 tbs)
  Organic salt free white wine 1 Tablespoon
  Butter 3 Tablespoon
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Parsley 2 Tablespoon, finely chopped
  Ground black pepper 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350 degrees fahrenheit.

MAKING
2. For the Butternut Squash mix: In a baking pan, add the butternut squash, 1 tablepoon of olive oil, sugar, 1/2 teaspoon of salt and nutmeg and stir.
3. Pop into the oven for 10-15 minutes, until it gets soft.
4. Remove and mash some of the butternut squash pieces and set aside.
5. For the stock: Bring to a boil 1 quart of water and add chicken base
6. Arborio Rice: In a pan heat 1 tablespoon of olive oil.
7. Add onions and brown for 5-6 minutes.
8. Add the rice and let it toast in the pan.
9. Add white wine and stir.
10. Next, add the chicken stock one ladle at a time while stirring continuously. Make sure the liquid is always at boiling temperature.
11. When the rice is cooked halfway (after 9 minutes) add the butternut squash mix.
12. Ladle more chicken stock and continue stirring and cooking.
13. Finally, add butter, parmesan cheese, pepper and 1/2 teaspoon of salt and mix into the risotto.

SERVING
14. Plate and garnish with parsley and serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Dish: 
Risotto
Ingredient: 
Butternut Squash
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
1

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