Wednesday, June 23, 2010

Butternut Squash Risotto

I am becoming a pro at Risotto! If you are following my blog, I'm sure you are a pro now too. I don't know how, but I have become very behind with my blogs. Today is my day off and I have spent the past 2 hours uploading photos for 6 different blogs. Lots of yummy recipes are coming your way!

Tonight is So You Think You Can Dance! Megan is coming over for dinner and to watch it with me which is so much better than watching it with Jeffrey, he hates watching it and makes it no fun for me! So far I like the boys better than the girls, after tonight I hope to have a favorite. BUT before that I must clean and do laundry, busy day!

Butternut Squash Risotto
4 cups vegetable broth
3 cups butternut squash  cut into cubes(I used frozen)
3 Tb butter
3/4 cup chopped onion
1 1/2 cups Arborio Rice
1/2 cup white wine
1/2 cup grated Parmesan
1/2 tsp salt
2 Tb fresh chives
Remember to prepare all the ingredients before you start since you will be at the stove stirring most of the time.
Melt butter in skillet.
Cook onions until tender.
Cook broth in a skillet until it boils.
Add squash to broth and cook until squash is tender.
Remove squash from broth and put in bowl until ready. Take broth off heat.
Stir rice into onions.
Add begin adding broth, one ladle at a time, stirring the rice constantly until absorbed.
Once all the broth has been absorbed, add squash, vanilla, butter, parmesan, and salt.
The chicken in the picture is Pan Fried Lemon Chicken

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