Recipe Butternut Squash Risotto

Ingredients :

• 1 butternut squash, peeled and 3/4" cubed
• 2 Tbs. olive oil
• Salt and Pepper
• 6 cups water
• 6 tsp. Better than Bouillon chicken base
• 4 tbs unsalted butter
• 2 large shallots, minced
• 1 1/2 cup arborio rice
• 1/2 cup dry white wine
• 1 cup Parmesan Reggiano cheese

Method :

1. Preheat oven to 400°F. Toss squash in olive oil and 1/2 tsp salt. Roast in oven till soft, about 30 mins.
2. Bring water and bullion to a simmer in a small saucepan to create chicken broth.
3. In a medium pot, melt butter and saute the shallots for 10 min. Add rice and stir to coat in butter.
4. Add wine and stir for 3 mins. 1 cup at a time, add broth and stir for 5-6 to allow broth to be absorbed. Continue until all broth is used and rice is al dente.
5. Remove rice from heat and stir in squash and cheese.

Recipe Butternut Squash Risotto 2014-07-22T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster