Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 1 medium shallots finely chopped; 1 clove of garlic finely chopped; 3 tablespoon olive oil; 2 tablespoon butter; 1/2 cup white wine; 4 to 6 cups of chicken stock; 1 cup Arborio Rice (Italian short-grain rice); 2 cups butternut squash cubed in 1/2 inch in size; 1/4 cup freshly grated Parmesan cheese(Parmigiano-Reggiano); salt and pepper to taste

10 ingredients

1 steps

Ingredients

1 medium shallots finely chopped
1 clove of garlic finely chopped
3 tablespoon olive oil
2 tablespoon butter
1/2 cup white wine
4 to 6 cups of chicken stock
1 cup Arborio Rice (Italian short-grain rice)
2 cups butternut squash cubed in 1/2 inch in size
1/4 cup freshly grated Parmesan cheese(Parmigiano-Reggiano)
salt and pepper to taste

Directions

1

{"0":"Heat chicken stock in a pot and keep it simmering over low heat. Do not boil.","2":"In a saute pan, heat 1 tablespoon of olive oil and caramelize butternut squash over medium heat. Add 1\/2 cup of checkin stock and continue cooking until liquid is absorbed and butternut squash is tender. Add more chicken stock as needed.","4":"Meanwhile, heat 2 tablespoon of olive oil in a deep large skillet and saute onions over low-medium heat until translucent(about 8 to 10 minutes). Stir frequently and do not burn or it will be bitter. Add garilc and saute for another 2 minutes. Add rice and continue sauteing for another 5 to 8 minutes untill rice becomes opaque and translucent. Add white wine and continue to stir and cook until liquid is absorbed. Start adding chicken stock one ladle at a time. Each time, stir frequently and let the liquid absorb before adding more liquid. Continue this process until rice is tender but al dente(about 20 to 25 minutes). Last 5 minutes of cooking, add cooked butternut squash to the rice. When rice is cooked, add parmesan cheese and butter. Salt and pepper to taste, and serve."}