Butternut Risotto

  • 1 tbsp. unsalted butter
  • 1 tbsp. extra light olive oil
  • 3 shallots, diced
  • 1 large butternut squash, peeled and diced into 1/2″ pieces
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 clove garlic, minced
  • 1/4 tsp. nutmeg
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 6 cups chicken stock (I used fat-free, low-sodium)
  • zest and juice from 1 lemon
  • 1 cup asiago cheese, plus extra shavings for garnish

Heat butter and oil in a large pot, over medium heat. Add shallots and butternut squash and cook app. 15 minutes, or until squash is tender. Add salt, pepper, garlic, nutmeg, and rice. Toss to coat every grain of rice with oil. Add wine and cook a minute or so, until reduced by half. Then, start adding chicken broth, one ladel at a time; you will need to add a ladel and stir often until the liquid is almost completely absorbed. Then add another ladel, and repeat this process until the rice is tender but firm. This process will take about 30 minutes over medium/low heat. Once rice is tender and the last ladel of broth is absorbed, remove from heat and stir in zest, lemon juice, and cheese. Serve with extra shavings of asiago cheese on top.

From Carli Snyder

Heather Cross