Butternut squash risotto

Ingredients

Quantity		Ingredient
1	tablespoon	Olive oil
2	tablespoons	Fine diced onion
2		Cloves garlic, chopped
8	ounces	Arborio rice or any other
		Short grained rice
4	ounces	White wine
2	cups	Roasted butternut squash,
		Pureed
12	ounces	Chicken stock
		Kosher salt to taste
		Black pepper to taste
4	ounces	Brown chicken jus-heated
1	tablespoon	Parmesan cheese, grated
2	tablespoons	Chopped sage

Directions

In a thick non-stick saute pan, heat the olive oil. Add onions and garlic, cover and sweat until they are translucent. Add the rice to the onion mixture, continue to sweat, while stirring until rice crackles. Add the wine, stir constantly until wine has evaporated. Add half of the squash puree' and stir in enough chicken stock to cover rice. Keep stirring until there is barely any stock remaining, then add stock to cover again. Keep repeating this process until the rice is al dente. Season with salt and pepper and remove from heat. Add remaining squash puree, stirring vigorously until the squash is incorporated with the rice. Put risotto on platter or into bowls and drizzle brown chicken jus all around the rice on top.

Garnish with cheese and sage. Serve immediately.

Yield: 4 servings

GOURMET GETAWAYS SHOW # GG1A04 from The Phoenician and Executive Chef: James Cohen

Related recipes

• Butternut squash
• Butternut squash gratin
• Butternut squash pasta
• Butternut squash puree
• Butternut squash ravioli
• Butternut squash risotto with leeks
• Butternut squash soup
• Low-fat parsnip and butternut squash risotto with herbs
• Red risotto with butternut squash
• Risotto with butternut squash and sage
• Risotto with butternut squash, greens, tomato
• Risotto with squash
• Risotto with winter squash
• Roasted butternut squash
• Squash blossom risotto
• Squash risotto
• Squash risotto (risotto con la zucca)
• Wild rice, mushroom & squash risotto
• Wild rice, mushroom, and squash risotto
• Winter squash risotto