This risotto includes pureed butternut squash, which I was lucky enough to find at the supermarket. Butternut squash is an excellent addition to winter foods with it qualifying as one of the World’s Healthiest Foods. Another winter squash such as pumpkin or zapallo loche could also be substituted.
1 1/2 cups of roasted butternut squash puree (or other winter squash)
2 tablespoon of butter, divided
1 tablespoon of olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 cups of Arborio rice
3/4 cup of dry white wine
3 cups of vegetable broth, kept hot
3/4 cup of freshly grated Parmesan cheese
Salt to taste
Pinch of nutmeg
- Heat the 1 tablespoon of butter and olive oil in a large saucepan over medium high heat. Add onion and sauté for 4 minutes or until tender. Add garlic and cook for 2 more minutes. Add rice while stirring constantly with a wooden spoon, cook for 2 more minutes. Add the wine and cook, stirring often, until the wine nearly evaporates, about 2 minutes. Add 1 cup of the hot broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding the broth in 3/4 cup increments and stirring often until the rice is creamy (not soupy) and soft but still al dente, about 25 minutes.
- Remove from the heat and add the roasted squash, cheese, and remaining 1 tablespoon of butter; stirring vigorously until butter melts. Adjust the seasonings, adding salt and nutmeg to taste. Serve immediately.
Yield: Serves 4
Source: Adapted from A Year in a Vegetarian Cooking