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Butternut Squash Risotto Recipe
I am not a huge fan of squash on its own. I mean it's ok. But when paired with something and made into risotto? The flavor is amazing!
This butternut squash risotto is creamy and hearty. Perfect on its own or as a side dish.
BUTTERNUT SQUASH RISOTTO
2 cups Arborio rice
½ cup extra virgin olive oil
6 cups chicken stock
1 cup dry white wine
½ cup onion chopped
2 cups cooked and pureed butternut squash
½ cup of fresh grated hard cheese of your choice (typically an Italian cheese).
sea salt to taste
Add your 7 cups of stock and wine to a saucepan and set to medium.
Heat a large stock pot to medium and add your chopped onions and olive oil. Cook the onions to translucent and simmering then add in the Arborio rice. Mix thoroughly to ensure the olive oil fully coats each grain, more oil may be needed. Start to ladle in about 1 cup of liquid to your rice at a time, gently mix with a rubber spatula or wooden spoon. You will want to continually stir the rice to ensure it does not stick to the bottom of the pot. When the rice starts to look dry (about 2 minutes) add another ladle of stock. Continue doing this until all of the liquid has been mixed in (generally about 30-40 minutes).
When the risotto is fully cooked it will be soft enough to not have any hard pits (think of undercooked pasta) but still firm enough to chew. At this time add your cooked squash puree, cheese, and salt. Mix well for a few minutes and serve immediately.