Skip to content

Tuesday’s Taste Tempters 1.22.13

Tuesday’s Taste Tempters 1.22.13

Posted: Tuesday, January 22, 2013 8:00 pm

Today’s recipe has been submitted by American Hometown Media through Just A Pinch Recipe Club, where it was shared by Susan McGreevy of Port Jefferson Station, N.Y.
Butternut Squash Risotto
2 tablespoons olive oil, extra virgin
1 medium onion, chopped
2 tablespoons sage, fresh, chopped
1 small butternut squash, peeled, seeded and grated or finely chopped
1 clove garlic, minced
1 1/2 cup arborio rice
1 cup dry white wine (always use wine you would drink when you cook)
salt and pepper to taste
1/2 cup Parmesan cheese
4 cup chicken stock, light

Heat oil in a deep skillet or pot over medium heat. Add onion, salt and pepper. Sauté for four minutes until onion is softened but not browned. Add sage and cook for one minute. Add squash and garlic and cook for three minutes.
Meanwhile heat chicken stock in a saucepan and keep simmering.
Add rice to the vegetables and cook for three minutes or so until rice kernals become chalky. This helps to release the starch in the rice and it’s an important step in the creaminess of the risotto. Add the wine to deglaze the pan and cook for three minutes.
Add one ladleful of hot stock at a time to the rice mixture while stirring. Do not add any more broth to the rice until the liquid is evaporated. Continue doing this until all of the stock is absorbed.
When all of the stock is incorporated, remove from the heat and add the cheese.

Published in The Messenger 1.22.13