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Showing posts from December, 2012

#98 The Case of Merry Christmas and Butternut Squash Risotto

H appy holidays everyone! Butternut Squash Risotto 1/6 cup grated Parmesan (plus a wedge of Parmesan from which to make decorative ribbons) 2 cups butternut squash, chopped 2 cups boiling water 2 rounded teaspoons (for 2 cups) vegetable bouillon powder 1 shallot, minced 3 teaspoons olive oil 2/3 cup Arborio rice 1/6 cup white wine salt pepper                                                 Take the Parmesan out of the fridge and let it come to room temperature. Boil the butternut squash with a pinch of salt in enough water to cover for 15 min. or until tender. Drain and mash. Prepare a bouillon with the 2 cups boiling water and vegetable bouillon powder. In a large pot over medium heat, sauté the shallots in the olive oil for 2 min. Add the rice and sauté for 5 min. Add the white wine and stir until it's nearly absorbed. Add the squash and 1/3 cup of the bouillon and stir and continue to simmer until liquid is nearly absorb