- 4
Ingredients
- 6-8 c, chicken broth (use vegetable broth for vegetarian option)
- 5 tbsp unsalted butter, divided into 4 tbsp and 1 tbsp
- 1 small onion, finely chopped
- 2 c. butternut squash, peeled, and finely diced
- 2 c. aborio rice (can substitute mediium grained white rice, but aborio is preferred)
- 1 c. dry white wine (such as Sauvignon Blanc)
- 1 c. freshly grated Paresan cheese
- 2 tbsp chopped chives or garlic chives
- Salt
Preparation
Step 1
1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat untilo onion is translucent, about 5 minutes.
2. Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to th bite, about 15 to 20 minutes.
3. During the last minutes of cooking add remaining tbsp of butter, 1/3 c. Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve wtih remaining grated Parmesan.