My lazy butternut squash risotto recipe
Oct. 5th, 2010 03:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yendiJust wrote it up for a co-worker, but figured I'd share it on teh interwebs, too. Note that "lazy" still means about twenty minutes standing in front of a hot stove and stirring, because that's how risotto is. I just skip some steps that are considered traditional.
1. Bring six cups of chicken broth to a boil (I use Progresso 100% Natural or Rachel Ray, as both are gluten-free)
2. While the broth cooks, chop up 1/2 cup to a cup of squash into one-inch pieces.
3. Put two tablespoons of butter and two tablespoons of olive oil in a large pan over high heat, then put 1 cup of arborio rice and cook (stirring) for two minutes.
4. Add the squash (i use about a cup to a cup-and-a-half of peeled squash, cut into roughly one-inch cubes).
5. Take a ladle of broth and put it in the pan (it will steam like mad), and stir the rice. Keep adding ladlefuls of boiling broth and stirring, adding a new ladle each time most of the liquid is absorbed. Note that you have to keep stirring throughout.
6. Once the rice is mostly cooked (just a touch of liquid left), take the pan off the heat and let sit for five minutes.
7. Add two tablespoons of butter, and stir it into the mixture.
Note that traditionalists mix chopped onion in at the beginning and add shredded parm at the end; I'm usually too lazy for the first step, and forget to keep any cheese in the house.
1. Bring six cups of chicken broth to a boil (I use Progresso 100% Natural or Rachel Ray, as both are gluten-free)
2. While the broth cooks, chop up 1/2 cup to a cup of squash into one-inch pieces.
3. Put two tablespoons of butter and two tablespoons of olive oil in a large pan over high heat, then put 1 cup of arborio rice and cook (stirring) for two minutes.
4. Add the squash (i use about a cup to a cup-and-a-half of peeled squash, cut into roughly one-inch cubes).
5. Take a ladle of broth and put it in the pan (it will steam like mad), and stir the rice. Keep adding ladlefuls of boiling broth and stirring, adding a new ladle each time most of the liquid is absorbed. Note that you have to keep stirring throughout.
6. Once the rice is mostly cooked (just a touch of liquid left), take the pan off the heat and let sit for five minutes.
7. Add two tablespoons of butter, and stir it into the mixture.
Note that traditionalists mix chopped onion in at the beginning and add shredded parm at the end; I'm usually too lazy for the first step, and forget to keep any cheese in the house.