BUTTERNUT SQUASH RISOTTO
This classic italian creamy rissotto is always a winner.
Provided by mitrajam
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre-heat oven 375 degrees, season squash with salt an pepper and roast in oven for 45 minutes. Place pine nuts last 5 minutes.
- Heat butter in heavy pot, add onion and garlic cook 2 minutes, then add celery, sweet-corn season with pepper and fresh thyme. Gently fry for a few minutes tip in rice.
- Gradually pour in wine, and then star adding hot stock. This process will take about 15-20 minutes.
- Stir in 1/2 cup at a time, and adjust the heat so it simmers, once the stock has been absorbed repeat process until you use all the stock and have a creamy risotto
- Add parmesan cheese, reserve some for garnish continue to stir. Remove squash from oven and mix gently into the rice. Garnish with reserved parmesan and pine nuts.
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