RISOTTO ALLA ZUCCA- BUTTERNUT SQUASH RISOTTO

RISOTTO ALLA ZUCCA- BUTTERNUT SQUASH RISOTTO image

Yield 6 first course serving

Number Of Ingredients 11

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1 medium butternut squash (approximately 1.5 lbs or 2 C cooked) cut in half length-wise
1 14 oz. can low sodium chicken broth diluted with one can of water (or veggie broth)
salt- a few generous pinches
1/4 C olive oil
1-2 shallots (approximately 1/3C)
2C carnaroli or arborio rice
3/4 C white wine
3T chopped rosemary - fresh
1/8t freshly ground nutmeg
few cracks of pepper
parmigiano reggiano (about ½ C)

Steps:

Cook the squash. Either microwave butternut squash in a covered casserole dish cut side down, covered until soft (about 15 minutes depending on your microwave) or roast by rubbing the squash with oil and placing them on a baking sheet cut side down and cooking them in a 400° oven for approximately 50 minutes. Scoop out inside of squash and gently mash. It will yield approximately 2 C. Roasting vs. Microwaving- Roasting concentrates the flavor of the squash, but if time is an issue (as it usually is at my house) the microwave can be used the steam the squash with speedy and fantastic results. Heat oil in a large pot; add shallots and cook few minutes at low heat. Meanwhile, heat broth and water in another pot and keep hot. Add rice to the oil, kick up heat to medium high and cook a few minutes until the rice starts turning translucent. Add wine stir until absorbed. Add a couple ladles-full of broth. Continue adding broth one or two ladles at a time, stirring frequently. After the first addition of broth add the squash and a couple big pinches of salt. Cook until done about 20 minutes. When rice is nearly done add rosemary, black pepper and more salt if needed. It's done when the rice is creamy and still firm in the center but not crunchy, just al dente! Taste to make sure. Off the heat, add the grated Parmigiano and whip it in. Buon appetito!