Butternut Squash Risotto
"From Williams Sonoma"
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 7 -8 cups vegetable stock
- 1⁄4 cup olive oil
- 1⁄4 cup sliced leek
- 3 cups arborio rice
- 1 cup dry white wine, room temperature
- 1⁄2 cup cooked butternut squash, pureed
- 2 tablespoons butter or 2 tablespoons margarine
- salt
- pepper
directions
- In a separate saucepan, bring stock to a gentle simmer.
- In a large saucepan, heat the oil over medium heat. Saute the leeks until softened, about 4 minutes.
- Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the centre, about 3 minutes.
- Add the wine and stir until completely absorbed.
- Add the simmering stock a ladle at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next one. Reserve 1/4 cup.
- When the rice is creamy and tender but still firm in the centre (about 20 minutes), stir in the squash.
- Remove from heat, add the butter or margarine and the reserved stock.
- Season with salt and pepper to taste and serve at once.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm from a small town in Southwestern Ontario and am a Mom to three wonderful 'Little Chefs'. My favourite cookbooks are Cottage Life's Summer Weekend Cookbook, Robin Hood's Baking Festival Cookbook and the old standard, the Joy of Cooking - all are reliable and excellent. My eyes have been opened to the simplicity and elegance of gourmet cooking through a few choice cookbooks, and a subscription to the Food Network Magazine. I love to cook and am trying to expand my recipe box repertoire. Zaar is my favourite cookbook by far. I love that I can lose a recipe and access it again and again. My computer has actually replaced my treasured recipe box. My absolute favourite thing about Recipezaar (beside no ads!) is the sense of community and togetherness between the members.
