Butternut squash risotto
Ingredients
Serves 6
- 1 red onion, thinly sliced
- 500 g Carnaroli rice
- 2 tbsp. tablespoons of extra virgin olive oil
- 4 cups butternut squash, peeled and diced
- 60 g butter
- 1 glass of white wine
- 8 cups chicken broth or vegetable
- 2 cups baby spinach
- 8 c. Parmesan Reggiano grated
- Salt and pepper
Preparation
- Bring chicken stock to the boil, add diced squash and cook for 5 minutes or until tender.
- Remove from heat and set aside.
- Heat olive oil in a heavy-bottomed pot.
- Add rice and stir until oil is fully absorbed.
- Pour in wine and continue stirring until completely evaporated.
- Continue cooking, adding stock as it is absorbed.
- Add salt and pepper to taste. Allow 18 to 20 minutes of cooking time.
- When the rice is done, lower heat, add diced squash and cook for a minute longer.
- Remove from heat and add Parmigiano Reggiano and spinach, mixing vigorously to make the risotto creamy.
TIP: Replace Parmigiano Reggiano with mature Cheddar or cave-aged Gruyere.
