Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 1 medium butternut squash; 5-6 cups homemade or low sodium chicken stock; 2 tbls unsalted butter; 1 tbs extra virgin olive oil; 4 shallots peeled and finely chopped; 2 cups Arborio rice; 1/2 cup dry white wine; Pinch of freshly grated nutmeg; 1 tbls chopped fresh rosemary, plus sprigs for garnish; 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling

10 ingredients

1 steps

Ingredients

1 medium butternut squash
5-6 cups homemade or low sodium chicken stock
2 tbls unsalted butter
1 tbs extra virgin olive oil
4 shallots peeled and finely chopped
2 cups Arborio rice
1/2 cup dry white wine
Pinch of freshly grated nutmeg
1 tbls chopped fresh rosemary, plus sprigs for garnish
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling

Directions

1

{"0":"Cut squash into eights. Remove seeds, reserve for another use. Put squash into a steamer basket over boiling water; cover and steam until tender, 10-15 minutes. Let cool slightly. Scoop flesh into a medium bowl; discard skins. Mash lightly with a fork.","2":"Bring stock to a simmer in a large saucepan. Melt 1 tablespoon butter in a large heavy saucepan over medium heat. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring for 5 minutes.","4":"Add wine to rice mixture; cook, stirring, until wine is nearly absorbed. Stir in 1 cup stock and the squash; cook at a steady simmer stirring frequently is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is cramy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg. Season with salt and pepper. Add rosemary. Stir in remaining tablesppon butter and the Parmesan. Serve in shallow bowls, sprinkled with Parmesan and garnish with rosemary sprigs."}