Butternut Risotto

Name: Butternut Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio or other short-grain rice; 946 milliliters (1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds); 237 milliliters thinly sliced celery; 79 milliliters dry white wine; 1 Tbsp thinly sliced fresh sage; 1 small leek, trimmed and cut in half lengthwise; 2 teaspoons lemon juice; 946 milliliters low-salt chicken broth; 1 Tbsp olive oil; 79 milliliters grated fresh Parmesan cheese; 1 teaspoons salt; 315 milliliters water; 0 teaspoons white pepper

The recipe Butternut Risotto is ready in approximately 45 minutes and is definitely If you have leek, wine, sage, and a few other ingredients on hand, you can make it.

Instructions

Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

Cut leek crosswise into thin slices.

Ingredients you will need

Leek

Heat oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add leek and celery, and saut 2 minutes.

Ingredients you will need

Celery

Leek

Add rice and sage, and saut 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly.

Ingredients you will need

Squash

Broth

Rice

Sage

Salt

Wine

Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.

Ingredients you will need

Parmesan

Lemon Juice

Pepper

Broth

Equipment

Sauce Pan

Ingredients

Servings:

355milliliters

uncooked Arborio or other short-grain rice 946milliliters

(1/2-inch) cubed peeled butternut or other winter squash (about 2 pounds)237milliliters

thinly sliced celery 79milliliters

dry white wine 1Tbsp

thinly sliced fresh sage 1small

leek, trimmed and cut in half lengthwise 2teaspoons

lemon juice 946milliliters

low-salt chicken broth 1Tbsp

olive oil 79milliliters

grated fresh Parmesan cheese 1teaspoons

salt 315milliliters

water 0teaspoons

white pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Colledila Chianti Classico Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 85 dollars per bottle.