Redneck Squash Risotto
I have a lot of squash and went looking for a recipe for it. We have found the recipe for us... so good!!
found here: http://allrecipes.com/recipe/butternut-squash-risotto-2/
I changed mine a bit... I used everyday white rice, what squash was on hand don't have butternut and I used a bottle of corona beer for ours. Next time I do believe I will cook the rice a bit until it is just about done then add squash and such ...... more cheese.... this dish was great!!
UPDATE 8/30/14---I made this again except this time no beer. I put oil in pan then a cup of rice, onion and fried a for a couple minutes then added 2 cups of water let that simmer until rice was cooked. In the meantime I prepared my ripe squash chopped in chunks and added to this mix with another cup of water stirring(just so the rice doesn't stick to your pan) and setting letting the squash soften. I used a potato masher to mash the squash in the rice let that cook for another 5 mins. Turned it off and added shredded cheese to the top to melt. Yummy!
Recipe:
Contact by email (marye.masterson@gmail.com) with comments or subscribe to receive by email and reply directly to it........ Copyright © 2014 M.E. Masterson All Photographs Copyright © 2014 M.E. Masterson
found here: http://allrecipes.com/recipe/butternut-squash-risotto-2/
I changed mine a bit... I used everyday white rice, what squash was on hand don't have butternut and I used a bottle of corona beer for ours. Next time I do believe I will cook the rice a bit until it is just about done then add squash and such ...... more cheese.... this dish was great!!
UPDATE 8/30/14---I made this again except this time no beer. I put oil in pan then a cup of rice, onion and fried a for a couple minutes then added 2 cups of water let that simmer until rice was cooked. In the meantime I prepared my ripe squash chopped in chunks and added to this mix with another cup of water stirring(just so the rice doesn't stick to your pan) and setting letting the squash soften. I used a potato masher to mash the squash in the rice let that cook for another 5 mins. Turned it off and added shredded cheese to the top to melt. Yummy!
Directions
- Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
- Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
- Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Contact by email (marye.masterson@gmail.com) with comments or subscribe to receive by email and reply directly to it........ Copyright © 2014 M.E. Masterson All Photographs Copyright © 2014 M.E. Masterson
