And The Winner is...
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash; one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice add cook about 3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.
Cookermom Tips:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However you will still need to taste it the grains should be soft but not mushy. The rice should never be al dente. So pur yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash; one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice add cook about 3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.
Cookermom Tips:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However you will still need to taste it the grains should be soft but not mushy. The rice should never be al dente. So pur yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
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