Butternut Squash Risotto


Medium diced Butternut Squash – about 1 to 1 ½ cups
2 tbsp diced shallots
2 tbsp and ¼ cup butter

Risotto is 3 parts liquid
2 cups boreo rice (risotto)
6 cups liquid – ( ½ wine, ½ stock)


In sauce pan, add 2 tbsp butter, shallots, squash, pinch of salt. Add risotto to pan to sear. Add 1/3 of liquid mixture (will be adding the liquid in thirds so that risotto absorbs liquid a little at a time). Turn heat to high and stir risotto constantly allowing to absorb liquid. Add a third more liquid when risotto absorbs previous liquid and repeat again for the third time until risotto absorbs all liquid. Stirring constantly.

Remove from heat and add ¼ cup more butter stirring into risotto til melted. Add grated parmesan cheese and salt & pepper to taste. Serve hot as side dish.

Yield: 8 side portions