Creamy Butternut Risotto
This was the $400 winner in better homes and gardens rice on the side catagory contest. Entered by nancy skahill, greenlawn, n.y.(march 2002). The picture is what got me. It looks so good!!
Steps
In a medium saucepan , bring broth to boiling.
Cover and reduce heat until broth just simmers.
Meanwhile , in a large nonstick skillet , heat oil over medium heat.
Add garlic.
Cook and stir for 15 seconds.
Add squash cubes and rice.
Cook and stir 1 more minute.
Slowly add 1 / 2 cup of the hot broth and the turmeric or saffron to rice mixture , stirring constantly.
Continue to cook and stir over medium heat until broth is absorbed.
Continue adding broth , 1 / 2 cup at a time , stirring constantly until the broth has been absorbed but mixture is creamy.
This should take about 25 minutes.
Remove from heat.
Stir in butter or margarine , the 2 tbls.
Parmesan cheese , and pepper.
Spoon into a serving bowl.
Sprinkle with additional finely shredded parmesan cheese.
Taste for seasoning and add salt and more pepper if desired.
Enjoy !.
1 / 4 cup of white wine added before broth and cooked until absorbed , then continue with directions can be used to add even more flavor.
Thi.
Ingredients
vegetable broth, olive oil, garlic cloves, butternut squash, arborio rice, ground turmeric, white wine, butter, parmesan cheese, fresh ground black pepper