BUTTERNUT SQUASH RISOTTO
Categories Rice Vegetable Side Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
- In a saucepan bring broth and water to a simmer and keep at a bare simmer.
- In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.
- Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.
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[email protected]I'm glad I did because it was really good!
Tuguldur
[email protected]I'm not a big fan of butternut squash, but I thought I'd give this recipe a try.
METAMASK SUPPORT
[email protected]The instructions were easy to follow and the risotto was creamy and delicious.
Vincent Murimi
[email protected]This was my first time making risotto and it turned out great!
Kallol Barua
[email protected]I think I'll add some more herbs and spices next time.
Ivan Raise
[email protected]This risotto was a bit bland for my taste.
M sagheer
[email protected]I'll definitely be making this again.
Mumin Ahmed
[email protected]This was delicious!
Enzo Venter
[email protected]I'm not a big fan of risotto, but I thought I'd give this recipe a try. I'm glad I did because it was really good! The risotto was creamy and flavorful, and the butternut squash added a nice sweetness.
Hope Zwaswika
[email protected]This was my first time making risotto and it turned out great! I used a bit more chicken broth than the recipe called for and it turned out perfect. The risotto was creamy and flavorful, and the butternut squash added a nice sweetness.
Raheen fatima
[email protected]This risotto was amazing! I used a bit more white wine than the recipe called for and it turned out perfect. The risotto was creamy and flavorful, and the butternut squash added a nice sweetness.
Sufyan Boota
[email protected]I'm not a big fan of butternut squash, but I thought I'd give this recipe a try. I'm glad I did because it was really good! The risotto was creamy and flavorful, and the butternut squash added a nice sweetness.
Rajendra Khadka
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the risotto was creamy and delicious.
Samson Ayinla
[email protected]This risotto was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Hrabi DHIEA
[email protected]I've made this risotto several times now and it's always a hit. It's so easy to make and the flavor is amazing. I love the combination of the butternut squash and the Parmesan cheese.
Georgina Adarkwah
[email protected]This was delicious! I made it for my family and they loved it. The risotto was creamy and flavorful, and the butternut squash added a nice sweetness. I will definitely be making this again.