I come from a family of food lovers, so when we have family get-togethers the results are sure to be interesting. With that, butternut squash risotto was made.
Step 1: Peel and gut your squash. Now would also be a good time to cube it into 1/4" pieces
Step 2: Toss the raw squash with a little olive oil and salt and roast at 375º for 30 minutes, or until the squash is tender
Step 3: Dice up some onion and sauté until translucent (clearish)
Step 4: Add your arborio rice (also labeled risotto rice), and add chicken stock (or any other stock you want - you can use water but it doesn't add much flavor). Cook, stirring occasionally until the liquid is absorbed, adding more as necessary to achieve a soft and creamy texture. At the end toss in some parmesan cheese to taste.
Step 5: Plate and serve!
Moose Note:
Risotto is a VERY filling dish so even though you may think a serving size looks small you will be surprised at just how full you will be.
No comments:
Post a Comment