Title: Butternut Squash Risotto
Categories: New text im, Cooking rig
Yield: 1 Servings

2 lb Butternut squash
2 tb Each butter and olive oil
1 1/2 c Onion; diced
1 tb Garlic; minced
2 1/2 c Arborio rice
3/4 c Dry white wine
7 c Rich chicken or vegetable
-stock
1 1/2 c Freshly grated Parmesan or
-Asiago cheese
1 ts Grated lemon zest
1/4 ts Freshly grated nutmeg
Salt and freshly ground
-pepper
--Garnish--
Chopped chives
Shaved Parmesan and basil
-oil

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 2-3 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.

Recipe By : COOKING RIGHT SHOW#CR9665

Posted to MC-Recipe Digest V1 #229

Date: Sun, 29 Sep 1996 07:04:51 -0400

From: billspa@icanect.net (Bill Spalding)