Jan 7, 2007
Risotto with Acorn Squash
- olive oil
- 1/2 onion, minced
- 1 small acorn squash, peeled, seeded, diced small
- 1 1/4 cups arborio rice
- 1/2 cup dry white wine
- 1 cup chicken stock
- 7 cups water, mixed with 5 tsp chicken oxo
- butter
- 1/2 cup parmesan, grated
- maldon salt
- cracked pepper
- Heat 3 tbsp of olive oil in a dutch oven on medium heat.
- Saute the onion and the squash for 10 minutes.
- Set the water mixed with oxo to simmer on the stove beside the pot.
- Add the rice to the onion mixture and stir 4 minutes.
- Pour in the wine and the 1 cup of chicken stock. Stir until absorbed. Add ladlefuls of the simmering liquid, stirring until absorbed between each addition over about 18 minutes.
- Remove from the heat and stir in 3 tbsp of butter. Sprinkle in the parmesan.
- Season with cracked pepper.
- Check seasoning and sprinkle on maldon salt to taste.
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