Butternut Squash Risotto
For next week's soup, butternut squash will be one of the main ingredients. I had a lot leftover, so I was looking for something do with it and found this recipe from Rachael Ray.
Ingredients:
-16 oz vegetable stock
-1/2 cup water
-1 tablespoon olive oil
-1 small onion, chopped
-1 clove garlic, grated or chopped
-1 cup rice
-1/2 cup dry white wine
-5 ounces butternut squash
-Nutmeg, to taste
-1 tablespoon butter
-7 or 8 leaves fresh sage (about 1/4 teaspoon dried)
-1/2 cup grated Parmesan cheese
(This is half of the original recipe, which made 6. I had a lot of leftovers with this even, and it barely fit in my largest frying pan.)
The squash didn't have as much taste as I expected, but the flavor of the rice was really good and made up for it, I liked the sage and the nutmeg, I'll probably try another rice recipe soon.
-1/2 cup water
-1 tablespoon olive oil
-1 small onion, chopped
-1 clove garlic, grated or chopped
-1 cup rice
-1/2 cup dry white wine
-5 ounces butternut squash
-Nutmeg, to taste
-1 tablespoon butter
-7 or 8 leaves fresh sage (about 1/4 teaspoon dried)
-1/2 cup grated Parmesan cheese
(This is half of the original recipe, which made 6. I had a lot of leftovers with this even, and it barely fit in my largest frying pan.)
Heat oil in a pan, and add garlic (and onion if you want) for about 2 minutes. Add the rice and toast for another 3 minutes. In a separate pan, start heating the vegetable stock and water. |
Add the wine and let sit until there is no more liquid. |
Add a few ladles of the vegetable stock/water mix at a time. Once the liquid is mostly gone (3-4 minutes) add a few more. The whole process should take about 18-20 minutes. |
After most of the liquid is gone, add butter sage and cheese and cook for another minute. |
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