Great. Sticky because of the cheese but that's a good thing; I loved it.
Butternut Squash Risotto
"Here's a perfect example of a traditional Italian dish and cooking technique adapted to an American ingredient. Where the recipe originated in Italy, the Italian pumpkin, zucca barucca, is used. But here in the States, I use butternut squash. In fact, I have served this risotto as a first course for our Thanksgiving." -Giuliano Hazan
Make this Italian-inspired risotto recipe a staple in your culinary rolodex.
More From Cooking Light
- Calories: 272
- Calories from fat: 25%
- Fat: 7.6g
- Saturated fat: 4g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.5g
- Protein: 7.9g
- Carbohydrate: 41.4g
- Fiber: 2.8g
- Cholesterol: 15mg
- Iron: 1mg
- Sodium: 275mg
- Calcium: 119mg
- 2 cups water, divided
- 2 (14 1/4-ounce) cans low-salt beef broth
- 2 teaspoons olive oil
- 1/2 cup finely chopped yellow onion
- 3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups Arborio rice or other short-grain rice
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh parsley
- Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
- Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.
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