Risotto de calabaza butternut

Ingredientes

• 1 cup Risotto (Arborio rice)
• salt to taste ((I used about 3/4 teaspoon))
• 1 cup Butternut squash Puree
• 3 cups Low Sodium Vegetable Stock
• a big pinch of fresh nutmeg
• 2 tablespoon Butter
• 1 teaspoon olive oil
• 1/2 cup Onion (Chopped)
• 1/2 tablespoon Garlic (minced)
• 1/4 cup Dry White Wine
• 1 cup Parmesan (Freshly grated (more for serving) )
• 2 tablespoon parsley (for garnishing)

Preparación

1. 1

   Start with preparing the stock for risotto. In a saucepan heat Vegetable Stock, Butternut Squash Puree, nutmeg and salt. Once it is hot but not boiling, remove from the flame and keep aside covered.

2. 2

   In a heavy bottom pan, melt butter and oil. When the butter is hot enough, add minced garlic and chopped onion.

3. 3

   Cook onion and garlic until the onion has softened and raw smell of garlic has disappeared.

4. 4

   Add in the risotto rice. Stir rice until it is coated evenly with butter. Toast rice for about 2 minutes stirring continuously until you get nice toasted rice smell.

5. 5

   Add wine, stir the rice and simmer. Let the wine completely reduce and the rice looks almost dry.

6. 6

   Stir in warm stock 1 ladle/ 1/2 cup at a time. Cook on low heat. Keep string in between.

7. 7

   After adding stock let the rice cook on low and keep adding stock after all the liquid is absorbed.

8. 8

   Repeat the above step until all the stock is over. Check the seasoning and if required adjust by adding more salt and pepper.

9. 9

   In the end, the rice should have a porridge-like consistency, the quantity would have almost doubled. The rice should be al dente but still a bit chewy.

10. 10

    Switch of the flame. Stir in grated parmesan and a pinch of nutmeg(optional).

11. 11

    Serve hot with more grated parmesan and chopped parsley on top.