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Butternut Squash Puree Risotto




Source of Recipe


KSL
Butternut Squash Puree Risotto

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Published: 11:54 am
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Updated: 2:15 pm
Recipes by Wild Grape Bistro

Butternut Squash Puree

* 1 ea butternut squash
* 1 ea shallots
* 3 ea garlic cloves
* 1 ea thyme sprig
* 1 ea rosemary sprig
* 3 cups vegetable or chicken stock


Procedure
1. Peel and dice butternut squash.
2. Sweat shallot and garlic in 1 Tbsp olive oil
3. Add remaining ingredients and sauté until just starting to soften.
4. Add stock and bring to boil
5. Cover and simmer until tender.
6. Remove big stems from pot and puree until smooth.

Risotto

* 1 ea yellow onion
* 1 cup Arborio rice
* ¼ cup olive oil
* ½ cup white wine
* 8 cups vegetable or chicken stock


Procedure
1. Dice onion and sweat in olive oil
2. Add rice and sauté until outsides become transparent.
3. Deglaze with white wine while stirring.
4. While still stirring, add in stock 1 cup at a time, until risotto is just almost cooked.