Butternut Squash Risotto

Recipe Ingredients

2 lbs	908g / 32oz	Butternut squash
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Diced onion
1 tablespoon	15ml	Minced garlic
2 1/2 cups	400g / 14oz	Arborio rice
3/4 cup	177ml	Dry white wine
7		Rich chicken or vegetable stock
1 1/2 cups	219g / 7.7oz	Freshly-grated Parmesan or Asiago cheese
1 teaspoon	5ml	Grated lemon zest
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Chopped chives
		Shaved Parmesan cheese
		Basil Oil - see * Note

Recipe Instructions

* Note: A recipe for "Basil-Mint Herb Oil" is included in this collection.

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 to 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.

This recipe yields ?? servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9665 broadcast 09-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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