Winter Squash Risotto

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Winter Squash Risotto Ingredients

4 tb Unsalted butter	1 1/2 c Arborio rice
1 lg Onion; chopped	1/2 c Dry white wine
1 1/2 c Diced peeled butternut	1/4 c Parmigiano-Reggiano cheese;
5 c Vegetable broth	1 tb Fresh parsley; minced

Instructions for Winter Squash Risotto

Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add onion and saute until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes. Mix in rice. Add wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer uncovered until completely absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese. Season with salt and pepper. Divide risotto among bowls. Garnish with parsley and serve. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com

Main Ingredient: SquashCuisine: Uncategorized

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