* Exported from BigOven *

Butternut Squash Risotto

Recipe By :John Ash
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Side Dish Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 pounds Butternut squash
2 tablespoon Butter
2 tablespoon Olive oil
1 1/2 cups diced onion
1 tablespoon Minced garlic
2 1/2 cups Arborio rice
3/4 cup Dry white wine
7 to 8 cup Rich chicken or vegetable stock
1 1/2 cups Freshly-grated Parmesan or Asiago cheese
1 teaspoon Grated lemon zest
1/4 teaspoon Freshly-grated nutmeg
Salt --to taste
Freshly-ground black pepper --to taste
=== GARNISH ===
Chopped chives
Shaved Parmesan cheese
Basil Oil --see * Note

* Note: A recipe for "Basil-Mint Herb Oil" is included in this
collection.

Peel the squash and remove seeds. Cut into small 1/4-inch dice.
Set aside. Heat the butter and oil together in a deep saucepan and
saute the onions and garlic until soft but not browned. Add the squash
and rice and continue to saute and stir for 2 to 3 minutes longer. Add
wine and stir until absorbed. Add stock in 1/2-cup increments stirring
until absorbed. Continue adding stock and stirring until rice is creamy
on outside but has some texture to it. Gently stir in cheese, zest,
nutmeg and correct seasoning with salt and pepper. Serve immediately
in warm bowls garnished with chopped chives, additional Parmesan and a
drizzle of fresh basil oil, if desired. This recipe yields ?? servings.

Recipe Source:COOKING RIGHT with John AshFrom the TV FOOD NETWORK -
(Show # CR-9665 broadcast 09-24-1996)Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


11-06-1996










** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **