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Butternut Squash Risotto
http://www.skinnytaste.com/2008/10/butternut-squash-risotto.html
1 hour
4 servings
Main Dish
0
279 cal/serving
jdelaney72
Ingredients
  1. 3cups (≈720gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  2. 1cup (≈140gestimated from: Squash, winter, butternut, raw [cup, cubes]) Butternut Squash puree
  3. 1tsp (≈4.7gestimated from: Butter, without salt [cup]) Butter, Unsalted or Olive Oil
  4. 3cloves (≈9gestimated from: Garlic, raw [clove]) Garlic chopped
  5. 1/4cups (≈40gestimated from: Shallots, raw [tbsp chopped]) Shallots chopped
  6. 1cup (≈200gestimated from: Rice, white, short-grain, raw [cup]) Arborio Rice
  7. 2oz (56.7goz -> g) White Wine, dry
  8. 1tbsp (≈2gestimated from: Spices, sage, ground [tbsp]) Sage, fresh minced
  9. 1/4cups (≈20gestimated from: Cheese, parmesan, shredded [tbsp]) Parmigiano-Reggiano grated
  10. 1pinch (≈0.4gestimated from: Salt, table [cup]) Salt to taste
  11. 1pinch (≈0.1gestimated from: Spices, pepper, black [tbsp, ground]) Black Pepper to taste
  12. 2cups (≈40gestimated from: Arugula, raw [cup]) Arugula for garnish
Steps
  1. 1 In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
  2. 2 In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
  3. 3 Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
  4. 4 Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.
  5. 5 Serve immediately and top with baby arugula and extra grated cheese if desired.
https://cloudcookbook.jeffdelaney.com/recipes/207