This recipe comes from the Complete Outdoor Living Cookbook that I recently re-found right on my very own cookbook shelf. And while I do have a decent little collection, it sure pales in comparison to my friend Mrs L! You go girl!
Naturally, this recipe is located in the Autumn Main Courses section. I love butternut squash, but others in the family don’t share my appreciation. With this dish, I figured everyone could just get the bits that they like … rice or squash or both. When all was said and done, this was a bit sweeter than I had imagined, and I was the only one who actually liked it. And you know what that means … more left overs for the cook!
3 1/2 cups chicken or vegetable broth
3 TBS olive oil
1 yellow onion, chopped
1 1/2 cups Arborio or other short grain white rice
1 small butternut squash, peeled and cut into 1/2 inch cubes
1/2 cup dry white wine
1 cup grated Parmesan or aged Asiago cheese
1. Place the broth in a saucepan and bring to a simmer over medium heat. Adjust the heat to maintain a low simmer. Preheat the oven to 350 degrees.
2. In a large oven proof frying pan with a lid, warm the oil over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and squash and stir to coat with the oil. Pour in the wine and stir until the liquid is absorbed. Add 1/2 cup of the simmering broth and stir until it is absorbed. Continue cooking, adding 1/2 cup broth at a time and stirring often until you have used and additional 1 1/2 cups broth. Total cooking time from when you added the wine will be about 12 minutes.
3. Add the remaining 1 1/2 cups broth and bring to a boil, stirring continually. Remove from the heat and stir in 1/2 cup of the cheese. Cover and bake the risotto in the oven until tender, about 20 minutes. Stir in the remaining 1/2 cup cheese, let stand, partially covered, for 5 minutes. Season to taste with pepper and serve immediately.
* This was my first risotto and I found it very easy.
* Do bother to use a decent parmesan cheese here and not that pre-grated stuff in a bag.
* I didn’t bother to actually measure those 1/2 cup additions of broth, figuring that my ladle held about that much liquid.