Made this recipe with Sonja & Soren last fall at Grandma's; didn't realize it until the second time around, but it shouldn't be soupy, it should be thick and creamy.
It is a great dish for the fall, but warm and hearty for the winter too. We made this last week, and I just love the creamy-rich flavors. I really enjoy butternut, it is super tasty!
Ingredients:
2 cups butternut squash, mashed (about 1 medium-large sized butternut squash)
2 tbs. butter or olive oil
1/2 onion, minced
1 cup Arborio rice (Ristotto)
5 1/3 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions:
Cut squash in half; careful because the skin is hard. Clean out the seeds and place halved squash on a cookie sheet or baking dish. Cook in the oven at 350 F for 30-40 mins- or until the meat is soft and mushy. Let cool down so that it is not hot to handle. Scoop out the inside and mash in a bowl (doesn't have to be puree, just mashed a bit, chunks are ok too).
Melt butter in the saucepan. Add onion and cook for 2 mins until the onion begins to soften, then stir in the rice. Continue stirring and cooking until the rice is glossy from the butter and the onion begins to brown around the edges, about 5 more mins.
Pour 1/3 cup chicken stock in pan; cook and stir constantly until it has evaporated.
Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
Cook and stir until the stock has been absorbed by the rice- about 5-7 mins.
Add half of the remaining stock and continue stirring until it has been absorbed.
Finally, pour in the remaining stock and continue stirring until the risotto is creamy.
Finish by stirring in the Parmesan cheese and seasoning to taste with salt and pepper.
It is a great dish for the fall, but warm and hearty for the winter too. We made this last week, and I just love the creamy-rich flavors. I really enjoy butternut, it is super tasty!
Ingredients:
2 cups butternut squash, mashed (about 1 medium-large sized butternut squash)
2 tbs. butter or olive oil
1/2 onion, minced
1 cup Arborio rice (Ristotto)
5 1/3 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions:
Cut squash in half; careful because the skin is hard. Clean out the seeds and place halved squash on a cookie sheet or baking dish. Cook in the oven at 350 F for 30-40 mins- or until the meat is soft and mushy. Let cool down so that it is not hot to handle. Scoop out the inside and mash in a bowl (doesn't have to be puree, just mashed a bit, chunks are ok too).
Melt butter in the saucepan. Add onion and cook for 2 mins until the onion begins to soften, then stir in the rice. Continue stirring and cooking until the rice is glossy from the butter and the onion begins to brown around the edges, about 5 more mins.
Pour 1/3 cup chicken stock in pan; cook and stir constantly until it has evaporated.
Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
Cook and stir until the stock has been absorbed by the rice- about 5-7 mins.
Add half of the remaining stock and continue stirring until it has been absorbed.
Finally, pour in the remaining stock and continue stirring until the risotto is creamy.
Finish by stirring in the Parmesan cheese and seasoning to taste with salt and pepper.
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