Butternut Squash Risotto

by Melody Kettle


 Recipe courtesy of Luca Valerin, owner of Osteria Giotto.

Butternut Squash Risotto:
1 pound of butternut squash
1 teaspoon of sugar
1/2 teaspoon of nutmeg
4 tablespoons of extra virgin olive oil
1/4 cup of chopped white onion
1 cup of Arborio rice
1/3 cup of dry white wine
4 cups chicken stock, approximately
1 cup of grated Parmesan cheese
1/2 stick of butter
1 tablespoon of finely chopped parsley
Salt
Black pepper

 

Prepare the B’nut Squash, peel, cube and place in oven safe dish.

Sprinkle with sugar, salt and nutmeg, then drizzle with olive oil. Bake until softened.

Bring stock to a simmer.

In separate pot, sauté white onion in olive oil until almost translucent. Then add rice, toss and let toast for a few minutes. Add white wine.

After wine is absorbed, began to add stock to rice one ladle at a time, for about 18 minutes.

About nine minutes into the cooking, crush squash with a fork, and add to b’nut squash to rice.

Continue to add liquid. After18 minutes, when the rice is tender, remove from heat and finish risotto by adding butter, Parmesan, parsley, and salt and pepper.
Plate, eat, enjoy!

´╗┐