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Butternut Squash Risotto
INGREDIENTS
4 cups chicken broth
2 cups Arborio rice
2 tablespoons olive oil or butter
1/4 cup chopped shallots
1/2 cup white wine
1 cup butternut squash, cooked and mashed
1/2 cup parmesan cheese
DIRECTIONS
Heat broth in a pan and set aside. In another large pan heat oil or butter. Add shallots and sauté until soft. Add rice and stir into onions for 1 to 2 minutes. Allowing rice to toast slightly. Add wine and deglaze the pan. When almost dry add 1/2 cup of broth. Continue to stir over medium heat until almost completely absorbed. Add another 1/2 cup of broth and continue to stir. Repeat process several times while continuously stirring until rice is tender with a slight bite to it. All of the broth may not be used. Stir in butternut squash and completely combine. Add a small amount of broth to adjust the consistency. Stir in cheese, salt and pepper to taste. Stir in truffle oil. Serve immediately. Note: Butternut squash can sometimes be found in the freezer section. Prepare according to package directions before adding to risotto. If using fresh butternut squash, peel and dice into 1-inch chunks. Place in a saucepan and cover with water. Bring to a boil and cook for 15 minutes or until fork tender. Drain and mash with a tablespoon of butter.
Recipe by Christine Gardner
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