Monday, 30 July 2012

Parmesan-Butternut Squash Risotto Recipe

Parmesan-Butternut Squash Risotto Recipe
Prep time: 10 minutes Cook time: 40 minutes

6-8 cups chicken broth (In this case I cooked some turkey in the pan first and added approx 1 cup of water whilst cooking to make my own broth)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
2-3 Green Onion stalks, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives


Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan.
***In this case, I had several turkey steaks that I wanted to incorporate so I cooked them in the Crafond 24cm first and added approx 1 cup of water and covered for about 10 minutes until the turkey was cooked through and the juices, water and butter were blended to make a broth.
Add onion and butternut squash.  Cook for about 5-8 minutes with lid on to help soften the squash.
Add rice and a cup of warm water to the onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. ** In my case, I already had the broth in the pan so if it looks dry I add about a half a cup of warm water lightly seasoned with garlic salt.  Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth or seasoned water at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Serve with remaining grated Parmesan.

Serves 4 to 6.

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