Butternut Squash Risotto Serves 4
Serve this slightly sweet, cinnamon-scented risotto with grilled tofu or meat. It makes an excellent main course when topped with grated cheese.
Prep Time: 25 minutes
Cooking Time: 25 minutes
1 1/4 cups arborio rice
3 tablespoons shallots, minced
1 tablespoon olive oil
1/3 cup dry white wine
3 cups light chicken or vegetable stock .or water
1/2 teaspoon salt
Freshly ground black pepper
2 teaspoons ground cinnamon
2 cups raw butternut squash, peeled and diced
1/4 cup fresh basil or parsley, minced
1/4 cup toasted pecans, chopped, or 1/4 cup grated Parmesan cheese (optional)
1. Rinse rice and set aside in a strainer to dry. In a medium-sized, heavy saucepan, sautè shallots in olive oil, stirring often. Cook until shallots are soft.
2. Add rice and cook, stirring constantly, until most of the grains turn a milky color. Don’t allow rice to brown.
3. Immediately stir in wine and cook until it’s absorbed. Stir in 1/3 cup of stock, salt, pepper and cinnamon. Cook, stirring constantly, until stock is absorbed. Continue to cook risotto for about 15 minutes, stirring in stock 1/3 cup at a time.
4. Add squash to rice and continue stirring in small amounts of stock until rice is tender and squash is cooked. Stir in minced fresh herbs and turn risotto out onto a serving dish. Garnish with pecans or grated cheese.