Butternut Squash Risotto

BUTTERNUT SQUASH RISOTTO
(from Dana)

Ingredients
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

Preparation

1. Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2. 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.

Guiliano Hazen, Cooking Light
OCTOBER 2003