(adapted from simplerecipes.com picture also from simplerecipe because my camera is at my mother in laws)
6-8 cups chicken broth
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated hard cheddar (the recipe called for parmesan but I used what I had)
2 tsp. Parsely (the original recipe called for fresh chives)
Salt (I use a salt mix from Morton called Natures Seasons)
1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 25 minutes.
3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated
This was sooo tasty!! We had grilled shrimp and asparagus with it. This will be something I make very often.
Hope you enjoy
Nyki
