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Cheesy Butternut Squash Risotto
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 tablespoons butter or olive oil
Inn heavy bottomed Dutch oven or saucepan, heat the butter or oil. Add the diced onion and garlic. Cook about 1 minute. Cut the squash into small chunks, about 1/2 inch or so, discarding the peeling and seeds. Add the squash chunks to the pan and cook and stir 4-5 minutes over medium high heat. Stir in the rice and cook and stir 1-2 minutes to coat the rice. Add the wine and cook 1-2 minutes to reduce most of the liquids. Now, add just 1 cup of the hot broth and cook and stir. Continue to add the broth by cupfulls, cooking and stirring so that the rice absorbs the liquids. This may take 10-15 minutes total cooking time. When rice is tender and nearly all of the liquids have been absorbed, stir in the baby spinach and the Parmigiano cheese. Taste, adding salt and pepper as desired. Cook and stir 30-45 seconds to wilt the spinach. Arrange on a platter or in bowls and top with some crumbled blue cheese.
Recipe created 2013-10-13.