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This entry was posted on July 29, 2011 by Brian Larkowski.
2 cups vegetable broth½ cup water1 small butternut squash, peeled, seeded and cut to ¼-inch cubes1 small onion, chopped 2 Tbsp olive oil2 Tbsp butter½ cup arborio rice¼ cup dry white wine2 Tbsp chopped fresh chivesParmesan cheese shavings
Preparation: Serves 2In a small saucepan over high heat, bring broth and water to a simmer; cover and reduce heat to maintain simmer.
In medium saucepan over medium heat, melt butter and cook butternut squash and onion until tender and browned lightly, about 15 minutes. Stir in rice and cook 1 minute. Add wine and continue cooking and stirring until wine is absorbed. Stir in ¼ cup broth and continue to cook and stir until absorbed. Repeat with remaining broth, ¼ cup at a time, stirring slowly and constantly until rice is creamy-looking but still al dente, about 15 minutes. Stir in chives and season with salt and pepper to taste.
Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan shavings.
This entry was posted in Recipes on July 29, 2011 by Brian Larkowski.
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