Easy Winter Squash Risotto
•1 tbsp olive oil
•1 medium Onion, chopped
•1 cloves garlic, minced
•3/4 cups Italian short-grain rice ( Arborio)
•2 cups chicken broth
•1 tbsp white wine vinegar, cider vinegar or rice vinegar
•1/2 tsp dried sage
•1/4 tsp each salt and dried thyme
•1/4 tsp Pepper
•2 cups large bit-size pieces peeled Butternut or Acorn Squash
•1/4 cup light or half-and-half cream
•1/4 cup grated Parmesan cheese
•1/8 cup minced fresh parsley (optional)
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring for 2 to 3 minutes. Add rice; cook, stirring, for 2 to 3 minutes.
Stir in chicken broth, vinegar, sage, salt, thyme and pepper; bring to boil. Cover and reduce heat to medium-low; cook for 5 minutes. Stir in squash; simmer for 15 to 18 minutes or until squash and rice are tender but still slightly firm.
Stir in cream (rice should be moist and creamy). Serve immediately topped with cheese and parsley. (If rice gets dry upon standing, add a little more chicken broth.)
cut your squash into 1 inch cubes (you can sometimes buy the squash already cut up) this squash is butternut...
the Risotto is Arborio Rice...you can find this in most grocery stores....
here is sauteing the onion and garlic and adding the rice....
add the chicken stock and the spices...
add the squash and bring to a boil...
then cover and cook on a simmer for about 25 minutes or until rice is soft and squash is soft...if the mixture drys out to much add some more chicken stock and give it a little stir....
the squash should be falling apart....when it is finished....
add the cream and stir...
serve with the shredded Parmesan and parsley....oh so good!!!!
Cheers to Happy !!