Nutmeg and Rosemary Butternut Squash Risotto
Total Steps
12
Ingredients
12
Tools Needed
9
Ingredients
- Rosemary sprigs(optional)
- 1/2 cup freshly grated Parmesan
- 1 tablespoon chopped fresh rosemary
- Salt and freshly ground pepper(optional)
- Freshly grated nutmeg(optional)
- 1/2 cup dry white wine
- 2 cup Arborio rice
- 4 shallots, peeled and minced
- 1 tablespoon olive oil
- 1 medium butternut squash
- 6 cup chicken stock
- 2 tablespoons unsalted butter
Instructions
Step 1
Cut the butternut squash into eights, discarding the seeds.
Step 2
Steam the squash for 10-15 minutes or until tender. Scoop the flesh from the skin and mash lightly.
Step 3
In a large saucepan, heat the chicken stock to a simmer.
Step 4
In another large saucepan over medium heat, melt 1 tablespoon of the unsalted butter. Add the olive oil and minced shallots, and cook for 2 minutes.
Step 5
Add the Arborio rice and cook, stirring, for 5 minutes.
Step 6
Add the dry white wine to the rice and cook, stirring, until the wine is nearly absorbed.
Step 7
Stir in one cup of the simmering chicken stock and the mashed butternut squash; cook at a steady simmer until the liquid is nearly absorbed.
Step 8
Continue stirring in the remaining stock, a ladleful at a time, allowing each addition to be nearly absorbed before adding the next, until the rice is creamy and firm.
Step 9
Season to taste with freshly grated nutmeg, salt, and freshly ground pepper.
Step 10
Add the chopped fresh rosemary.
Step 11
Stir in the remaining 1 tablespoon unsalted butter and most of the freshly grated Parmesan.
Step 12
Serve in shallow bowls, garnished with the remaining Parmesan and rosemary sprigs.