Recipe - Butternut Squash Risotto

2 pound Butternut squash
2 tablespoon Each butter and olive oil
1 One half cup Onion; minced
1 tablespoon Garlic; minced
2 One half cup Arborio rice
Three fourths cup Dry white wine
7 cup Rich chicken or vegetable
stock
1 One half cup Freshly grated Parmesan or
Asiago cheese
1 teaspoon Grated lemon zest
One fourth teaspoon 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 One fourth 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 23 minutes longer. Add wine and stir until absorbed.
Add stock in One half 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 MCRecipe Digest V1 #229

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

From: billspa@icanect.net (Bill Spalding)