Brown Butternut Squash & Scallion Risotto

Name: Brown Butternut Squash & Scallion Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 5 -6 cups low sodium chicken broth or 5 -6 cups stock; 6 tablespoons unsalted butter (this will be divided after browning); 1 1/4 cups minced yellow onions; 1/2 cup dry white wine (like Pinot Grigio); 2 1/2 cups butternut squash, peeled, diced (in 1/2-inch dice); 1 1/2 cups arborio rice; 1 cup chopped scallion, white and green parts; 1/3 cup grated parmesan cheese, plus more for serving; kosher salt & fresh ground pepper, to taste

Submitted by gailanng

"From the San Francisco Chronicle."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 4-6

ingredients

5 -6 cups low sodium chicken broth or 5 -6 cups stock
6 tablespoons unsalted butter (this will be divided after browning)
1 ¹⁄₄ cups minced yellow onions
¹⁄₂ cup dry white wine (like Pinot Grigio)
2 ¹⁄₂ cups butternut squash, peeled, diced (in 1/2-inch dice)
1 ¹⁄₂ cups arborio rice
1 cup chopped scallion, white and green parts
¹⁄₃ cup grated parmesan cheese, plus more for serving
kosher salt & fresh ground pepper, to taste

directions

In a small saucepan over medium-low heat, warm the chicken broth until just under a simmer and keep on a back burner.
In a large saucepan over medium heat, melt the butter; cook, stirring occasionally, until the milk solids begin to turn golden brown and the butter takes on a nutty aroma, 5-6 minutes. Remove 2 and set aside.
Lower heat so that the butter doesn't burn, quickly add onions and saute, stirring occasionally, until slightly softened and translucent, 2-3 minutes. Add white wine, and cook down until almost evaporated, another 3-4 minutes.
Add 2 cups of the butternut squash and 3/4 cup of the hot chicken broth, and gently simmer until squash is tender but not falling apart and broth is reduced, 8-10 minutes.
Gently stir in the Arborio rice, and mix until it is well incorporated.
Add another 1/2 cup of broth and stir frequently until the liquid is absorbed. At this point, add the remaining 1/2 cup of butternut squash and another 1/2 cup of broth. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid between additions, until the rice is al dente and creamy, which should take about 3 1/2-4 cups of broth and approximately 20-25 minutes. Be sure to keep the heat adjusted so that the broth in the risotto stays at a gentle simmer.
When the risotto is cooked, stir in scallions and remove from heat. Let rest for 2-3 minutes, then stir in the remaining 2 tablespoons of brown butter and Parmesan. Season to taste with salt and pepper and serve immediately with extra Parmesan cheese.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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