Butternut Squash Risotto
Try this Butternut Squash Risotto recipe, or contribute your own. "Lemon" and "Savory Side Dish" are two of the tags cooks chose for Butternut Squash Risotto."I love this recipe - great flavours. For an extra oomph, roast the butternut squash at 200 degc for about half an hour or until just going crispy and then toss into the risotto. I'm also throwing in some chicken but don't tell the veggies...!" - dgromanis
Yield: 1 Ready in 1 hours
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Butternut Squash Risotto Preparation
Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired. Recipe By : COOKING RIGHT SHOW#CR9665 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:04:51 -0400 From: email@example.com (Bill Spalding)
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