Wednesday, October 15, 2008

Butternut Squash Risotto

One of the reasons Grace gets excited about Fall is because I start making butternut risotto again.  She loves the stuff!  Last year, in Kindergarten, she filled out an "all about me" sheet and listed her favorite food as risotto. So you can imagine her excitement when she learned we were having it tonight.  Everyone who I give this recipe to loves it.  It seems to become a staple in the household recipe rotation.  It's from one of my beloved Martha Stewart Kids (many of the recipes in the baby and kids magazines are staples in our house!).   

Butternut Squash Risotto

5 to 6 cups chicken stock
1 lb. butternut squash, peeled and cut into chunks
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
1 and a half cups Arborio rice
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper

1.  Combine stock and squash; bring to a boil.  
2. Heat the oil and add the onion; cook until it is soft.  Add rice and continue stirring until rice is just beginning to turn translucent around the edges.
3. Using a ladle, add 1 cup hot stock and some squash.  Cook, stirring, until almost all stock is absorbed.  Continue adding stock and squash, about 3/4 cup at a time, letting each be nearly absorbed before adding the next, until mixture is creamy but rice is still a bit firm in the center.  Stir in butter and cheese, and season with salt and pepper.  Serve and enjoy (and invite Grace over to enjoy with you!).

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