Butternut Squash Risotto Recipe

An American recipe - assume 1 cup = 200ml

Ingredients:

• 2 cloves garlic, chopped
• 6-8 cups chicken stock
• 5 tablespoons unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 small onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice, but arborio is preferred)
• 1 cup dry white wine
• 1 cup parmesan, grated
• 2 tablespoons chives, chopped (or any green herb)
• Salt

Directions:

1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion, garlic and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

(Serves 3)