Recipe - Winter Squash Risotto

4 tablespoon Unsalted butter
1 lg Onion; chopped
1 One half cup Diced peeled butternut
squash; about 8 ounces
5 cup Vegetable broth
1 One half cup Arborio rice
One half cup Dry white wine
One fourth cup ParmigianoReggiano cheese;
grated, about 1 oz.
1 tablespoon Fresh parsley; minced

Melt 3 tablespoons butter in heavy large saucepan over mediumlow heat. Add
onion and saute until soft and light brown, about 10 minutes. Add squash
and One half cup stock. Cover pan and cook just until squash is tender, about 10
minutes. Mix in rice. Add wine and cook until absorbed, stirring
occasionally. Add 4 cups stock and simmer uncovered until completely
absorbed, stirring occasionally, about 30 minutes. Add One half stock and stir
until rice is tender and mixture is creamy, adding more stock if too thick,
about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese.
Season with salt and pepper.

Divide risotto among bowls. Garnish with parsley and serve.
Posted to MCRecipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 0400

From: ADAMSFMLE@aol.com