Winter Squash Risotto

From: (Carol Alvin)

Date: Fri, 23 Jul 93 08:01:48 MDT

 From Bon Appetit 

1 tbl. olive oil
1 small chopped onion
1.5 cups diced winter squash (butternut, acorn, etc.)
3.5 cups chicken broth - or more
1 cup Arborio rice
1/2 cup white wine
1/4 cup grated Parmesan cheese

Saute onion in olive oil over low heat about 10 minutes.  Add 
squash and .5 cup chicken broth.  Cover pan and cook until 
squash is tender, about 10 minutes.  Add rice and wine and 
cook until wine is absorbed.  Add 2.5 cups broth and 
simmer uncovered until liquid is absorbed, about 30 minutes.
Add .5 cup broth and stir until rice is tender and creamy,
about 5 minutes.  Mix in Parmesan and serve.


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