| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy, Eggs |
Italian |
Italian/tus, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
lg |
Onion; chopped |
| 1 1/2 |
c |
Diced peeled butternut squash; about 8 ounces |
| 5 |
c |
Vegetable broth |
| 1 1/2 |
c |
Arborio rice |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Parmigiano-Reggiano cheese; grated, about 1 oz. |
| 1 |
tb |
Fresh parsley; minced |
INSTRUCTIONS
Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add
onion and saute until soft and light brown, about 10 minutes. Add squash
and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10
minutes. Mix in rice. Add wine and cook until absorbed, stirring
occasionally. Add 4 cups stock and simmer uncovered until completely
absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir
until rice is tender and mixture is creamy, adding more stock if too thick,
about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese.
Season with salt and pepper.
Divide risotto among bowls. Garnish with parsley and serve.
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com
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