Butternut Squash Risotto
Prep time 15 mins Cook time 30 mins Total time 45 mins Serving size: 4
5 cups Organic Chicken Broth
1 cup Chardonnay
2 Tbsp GrapeSeed Oil
2 Tbsp Unsalted Butter
2 small Shallots – finely chopped
2 Garlic Cloves – minced
2 pounds Butternut Squash – peeled, seeded and diced into ½ inch cubes
Season with Salt & freshly ground Pepper
1 pound about 2½ cups Arborio Rice
½ cup Chardonnay or other Dry White Wine
½ cup Parmesan Cheese – shredded
2 Tbsp Fresh Oregano – chopped plus more for garnish
In a medium saucepan bring the chicken broth and Chardonnay to a nice simmer. Reduce the heat and keep it hot.
In large heavy-bottom saucepan heat Grape seed oil and melt 1 tablespoon of the butter. Add shallots and saute for 3 minutes, then add garlic and stirring occasionally continue to cook for few minutes longer.
Stir in butternut squash and cook for about 5 minutes. Season with salt and pepper.
Stir in the rice and and cook for a few more minutes until the rice becomes translucent.
Gently pour in the wine and cook over medium heat, stirring constantly until wine almost absorbed. Add 1 cup of the chicken broth with wine and stir constantly until liquid is absorbed. Continue to add the remaining broth a ladleful at a time and stirring constantly until all the liquid is absorbed and the rice is tender and creamy.
Turn off heat and gently stir in the remaining butter and the shredded parmesan. To finish risotto, fold in the fresh oregano and decorate it with a few leaves.
You can also make a whole meal like we did, by adding crispy pancetta and shrimp.
Cooks Note: if you need more liquid add hot chicken broth or a little hot water. Adding more wine on the very end of the cooking process could overpower the mellow risotto flavors.