ezRecipe-Zee: Cooking Recipe: How to make Squash Risotto

Squash Risotto - {Risotto Al Zucca}

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Date Added:	April 15, 2008
Calories:	505
Serves:	4
Prep. Time:	0:00
Category:	Rice / Grains, Sides / Condiments, Copy Cat / Restaurant

Ingredients:

1/4   cup           extra-virgin olive oil
1     medium        onion
1     small         acorn or butternut squash
                    and cut 1/4" dice
2     cups          Arborio rice
1/2   cup           white wine
4     cups          chicken stock
4     tablespoons   unsalted butter - (1/2 stick)
1/2   cup           freshly-grated Parmigiano-Reggiano
                    for sprinkling

Directions: one line for each direction. When saved the lines will be numbered.

In a 12- to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4- to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 505

Calories from Fat 26.7%

Total Fat

14g

Cholesterol

0mg

Sodium

2166mg

Carbohydrate

77g

Dietary Fiber

trace

Protein

Exchanges: 4 1/2 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MARIO EATS ITALY with Mario Batali - (Show # IT-1A10) - from the TV FOOD NETWORK