Butternut Squash Risotto (Risotto Con Zucca)
Gourmet
Butternut Squash Risotto (Risotto Con Zucca)
Gourmet
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1 medium onion 1 small butternut squash (about 1 1/2 pounds) 2 to 2 1/2 cups chicken broth 1/2 stick (1/4 cup) unsalted butter 1/2 cup Arborio rice 1/2 cup dry white wine 1/2 cup freshly grated Parmesan Directions: Finely chop onion. Halve squash lengthwise and discard seeds. Peel squash and cut into 1/4 inch dice. In a small saucepan, bring broth to a simmer and keep at a bare simmer. In a 2 1/2 to 3 quart heavy saucepan, cook onion and squash in butter over moderate heat, stirring occasionally, until browned. Stir in rice and cook, stirring constantly, 1 minute. Add wine and cook, stirring, until absorbed. Sir in 1/2 cup broth and cook, stirring constantly and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time (up to 2 cups total), stirring constantly and letting each addition be absorbed before adding next, until rice is just tender and creamy looking but still al dente, 15 to 20 minutes. If necessary, stir in enough of remaining broth to thin risotto to a thick soupy consistency. Stir in Parmesan and salt and pepper to taste, and serve risotto immediately. Serves 6.
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