I made this last night and it was yummy! It makes tons (at least 6 big servings). Next time I am halving it. I got it off my cousin's friend blog -so I can't take the credit.
Butternut Squash Risotto
1 large onion, diced
1 small butternut squash, remove skin and cut into various chunks
2 cloves garlic, minced
2 T. butter
2 T. olive oil
1 tsp. fresh thyme leaves (if you use dry, reduce to 1/2 tsp.)
2 cups arborio or pearl rice
6 cups chicken broth (or vegetable)
1 cup grated Parmesan or Romano cheese (I will use a little less next time maybe 3/4 cup)
1/3 cup half-and-half
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In a very large non-stick pan, melt butter into olive oil over medium heat. Meanwhile, heat broth to simmer in a pot. Add onion and squash to butter and olive oil. Salt and pepper well, and cook until onions are soft. Add thyme and garlic and cook for one minute and then stir in rice. Cook an additional two minutes. Using a ladle, scoop in one cup of broth (or white wine) to rice/squash mixture. Stir until liquid is absorbed and add another cup of broth. Stir occasionally, adding additional broth as it is absorbed. After about 20 minutes start checking rice to see if it is al dente. As soon as it is, turn off heat and add half-and-half, cheese and one more ladleful of broth. Stir until combined and cheese is melted. Add more broth if rice looks too thick, and taste to see if rice needs additional salt or pepper. It should be very loose. Garnish with additional cheese.
1 large onion, diced
1 small butternut squash, remove skin and cut into various chunks
2 cloves garlic, minced
2 T. butter
2 T. olive oil
1 tsp. fresh thyme leaves (if you use dry, reduce to 1/2 tsp.)
2 cups arborio or pearl rice
6 cups chicken broth (or vegetable)
1 cup grated Parmesan or Romano cheese (I will use a little less next time maybe 3/4 cup)
1/3 cup half-and-half
-
In a very large non-stick pan, melt butter into olive oil over medium heat. Meanwhile, heat broth to simmer in a pot. Add onion and squash to butter and olive oil. Salt and pepper well, and cook until onions are soft. Add thyme and garlic and cook for one minute and then stir in rice. Cook an additional two minutes. Using a ladle, scoop in one cup of broth (or white wine) to rice/squash mixture. Stir until liquid is absorbed and add another cup of broth. Stir occasionally, adding additional broth as it is absorbed. After about 20 minutes start checking rice to see if it is al dente. As soon as it is, turn off heat and add half-and-half, cheese and one more ladleful of broth. Stir until combined and cheese is melted. Add more broth if rice looks too thick, and taste to see if rice needs additional salt or pepper. It should be very loose. Garnish with additional cheese.
1 comment:
That sounds delicious & easy! Thanks for sharing- I know you are a fantastic cook!
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