Maple & Butternut Squash Risotto

By englandt

Ingredients

• Ingredients
• 6 Cups chicken broth
• 1/4 Cup sherry
• 2 Tbsp. butter
• 1 Small onion finely chopped
• 1/2 Butternut squash diced
• 2 Cloves garlic, chopped
• 2 Tbsp. maple syrup
• 1 Tsp. rosemary
• 3 Tbsp. wine vinegar
• 1 1/2 Cups Arborio rice
• 1/2 Cup grated Parmesan cheese
• Coarse salt
• Fresh ground pepper

Preparation

Step 1

Heat broth and sherry until simmering.
Cook squash and onion, until onions soft, about 7 minutes seasoning with salt and pepper.
Add garlic, maple syrup rosemary, and vinegar and cook 2-3 min further till all well blended.
Squash should be soft but intact.
Add rice and stir to coat and then add first cup of broth mixture, stirring until most of the liquid is absorbed. The broth must be hot when adding to the rice. As broth dissolves add more until rice done, about 30 minutes.Rice will be plump and slightly firm to the bite.