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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This risotto is easy, and sneaks in a serving of vegetables! I like to serve it with my Lamb Shanks in Red Wine...mmmmm Ingredients:
1 cup butternut squash peeled and cubed |
1 cup rice (short grain) |
1/2 tsp thyme |
4 cups beef broth |
1 tbsp butter |
2 tbsp onion, minced |
1 clove garlic, minced |
1/3 cup dry white wine such as pino grigio |
1/4 cup parmesan cheese, grated |
1 tsp butter |
Directions:
1. Place squash in microwave safe bowl with 1 Tbsp of water and cover with plastic wrap. Heat for 5 minutes. Carefully remove from oven and mash with fork. Set aside. In sauce pan, heat beef broth until steaming. While beef broth is heating, saute onion, thyme and garlic in butter until soft. Add rice. Stir and heat 2 minutes. Add wine and stir until it disappears. Add squash and 2 ladles of beef broth to rice. Stir and heat until liquid disolves. Add another ladel of beef broth. Continue adding, stirring, and disolving until rice is smooth and creamy. Add butter and parmesan cheese to finish.
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