Serve it as a main dish or a side.
Here’s a lovely risotto we made recently with about half of one butternut squash that Pat brought over.
(The other half went intopumpkin bread.)
Simply Recipes / Elise Bauer
Adapted from a recipe byBiba Caggiano, published in the Sacramento Bee, May 1988.
Melt 4 tablespoons of butter in a large saucepan; add onion and butternut squash.
Cook over medium heat until onion is translucent, about 5 minutes.
Simply Recipes / Elise Bauer
Add arborio rice to the onion and squash.
Cook 1 to 2 minutes.
Add the wine and cook, stirring constantly, until wine has been absorbed by the rice or evaporated.
Simply Recipes / Elise Bauer
Add a few ladles of broth, just enough to barely cover rice.
Cook over medium heat until broth has been absorbed.
At this point, the rice should have a creamy consistency.
Simply Recipes / Elise Bauer
Add salt to taste.
(The amount of salt you add will depend on how salty your broth was to begin with.
I usually add at least a teaspoon of salt, sometimes more.)
Simply Recipes / Elise Bauer
Serve with the remaining grated Parmesan.
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
