butternut squash risotto
(1 rating)
not a great pic, nor the classical prep, but it's how I do it, and works well for the home cook. This is more of a suggestion than a recipe.
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For butternut squash risotto
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1 cbutternut squash puree (recipe later)
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1 carborio rice (par boiled)
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? cwarm chicken stock
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1/2shallot minced
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1 clovegarlic minced
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3 Tbspsalted butter (room temp)
How To Make butternut squash risotto
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1I parboil my rice, about half an hour in stock to make this go quicker, and it lets some of the starch from the rice go in the stock.
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2Add 1 Tbs of the butter to a medium pan, add the shallot and garlic and sweat for a few minutes (you can add some white wine here, but I never do)
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3Add the rice and let it toast till you have nearly a dry pan.
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4Add a ladle of stock at a time, stirring and letting the rice take in each ladle before adding the next. Might take more stock, might take less.
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5When the rice is at the desired consistency , remove from the heat and "swirl" in the other 2 Tbs of butter, swirl don't stir, and always use a wooden spoon.....why?, I'm not sure, but I was taught to and it works.
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6optional. classically, you would add parm cheese here and let it melt in, depending on the rest of the meal, I'd make that decision later.
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