Our Mitten Kitchen: Butternut Squash Risotto
Saturday, March 05, 2016
Happy Saturday friends! We decided to switch things up and
bring you a very comforting recipe today on the blog.
I have my wonderful mother (Mamma Beats) to thank for this
fabulous dish! My mom and I love to spend time together. Whether it’s catching
up over a glass of wine or checking out local boutiques-we always have quite the
adventure. One of my goals this year is to improve my cooking skills and try to
learn these recipes from my mom. I can make a mean chicken and vegetables but I
always have the desire to master these recipes that seem a little different and
(come to find out) not complicated.
This risotto is something everyone will love. It’s warm,
rich and very delicious. Details below!
Happy cooking!
-Danielle
What You’ll Need:
2 cups cubed, peeled butternut squash (I just use one squash)
3 tablespoons of olive oil
½ cup onions/scallions, chopped fine
4 garlic cloves, minced
1 cup uncooked Arborio rice (which is risotto)
1/3 cup dry red wine
2 ½ cups of unsalted chicken broth
1/3 cup grated Romano or Parmesan cheese
½ tsp salt; 1/8 tsp black pepper
What To Do:
Preheat oven to 450. Combine squash and 1 tablespoon of oil
in a bowl; toss to coat. Arrange in a single layer on a baking sheet
coated with cooking spray; bake at 450 for 20 minutes or until lightly
brown. Set aside.
Heat remaining 2 tablespoons of olive oil and sauté onions and garlic. Add rice. Cook 30 seconds.
Add 1 cup hot/boiling water and wine. Cook 3 minutes or until liquid almost evaporates, stirring constantly. Ladle in one cup chicken stock and cook until nearly absorbed, stirring constantly. Continue adding stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. When last of stock is absorbed, stir in squash, grated cheese and salt/pepper.
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