LOCATION: Recipes >> Rice >> Risotto 08
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Risotto 08
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Winter Squash Risotto
1 tbl. olive oil
1 small chopped onion
1.5 cups diced winter squash (butternut, acorn, etc.)
3.5 cups chicken broth - or more
1 cup Arborio rice
1/2 cup white wine
1/4 cup grated Parmesan cheese
Saute onion in olive oil over low heat about 10 minutes. Add squash
and .5 cup chicken broth. Cover pan and cook until squash is
tender, about 10 minutes. Add rice and wine and cook until wine
is absorbed. Add 2.5 cups broth and simmer uncovered until liquid
is absorbed, about 30 minutes. Add .5 cup broth and stir until
rice is tender and creamy, about 5 minutes. Mix in Parmesan and
serve.
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You'll want to try this one!, September 3, 2004 - 04:41 PM
Reviewer: Jen from Worcester, MA
I really enjoyed this risotto - creamy and perfect.
I was serving it with beef so I used red wine instead of white wine. This did change the color of the risotto to a ruby pink.
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