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Butternut Squash Risotto




Source of Recipe


Martha Stewart






Recipe Introduction


Constant stirring gives risotto its creamy texture.





List of Ingredients



• 1 medium butternut squash
  
• 5 to 6 cups low-sodium chicken stock, skimmed of fat
  
• 2 T unsalted butter
  
• 1 T olive oil
  
• 4 shallots, minced
  
• 2 cups Arborio rice
  
• 1/2 cup dry white wine
  
• freshly grated nutmeg
  
• salt and pepper, to taste
  
• 1 T chopped fresh rosemary, plus sprigs for garnish
  
• 1/2 cup freshly grated parmesan cheese
  






Instructions



1. Cut squash into eighths; discard seeds. In a large pot filled with 1" of simmering water, steam squash on a steaming rack until tender, about 10 to 15 minutes. Scoop flesh from skin and mash lightly.
   
2. In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 T butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
   
3. Add wine to rice, and cook, stirring, until wine is nearly absorbed. Continue stirring in stock, a ladelful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with cheese and rosemary sprigs.
   






Final Comments


Serves 4 to 6.