>> Monday, September 26, 2016
It amazes me that risotto cooks up so creamy and tender just from the right amount of liquid stirred in at the right time. The original recipe I found for squash risotto called for a lot of butter and oil, but I don't miss it a bit in our lower-fat version. Butternut squash deserves its name; it tastes buttery to me.
Ingredients1 average-sized butternut squash, seeded, peeled, and cut up
2 tablespoons extra-virgin olive oil
2/3 cup onion, chopped
2 oz pancetta or bacon, finely chopped
2 cups arborio rice or medium-grain rice
5 cups vegetable or chicken broth
3 tbsp grated parmesan cheese
Salt and pepper to taste
DirectionsSteam or microwave the squash until fork-tender.
In a large, heavy saucepan over medium heat, heat the oil. Add the onion and bacon and stir until soft. Add the rice and toast it slightly, coating it with oil.
Slowly stir in 1/2 cup broth, stirring until absorbed. Continue to add broth in half-cup portions, stirring each time until absorbed. Before adding the last cup of broth, stir in the squash, parmesan, and salt and pepper; stir until well mixed.