Risotto sounds complicated, but it is actually very easy to make. All it takes is a little patience to wait for the rice to absorb the liquid.
 

• 1 medium butternut squash (about 1 pound)
• 5 cups chicken stock
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup finely chopped yellow onion (half a small onion)
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/4 cup finely grated Parmesan cheese
• Kosher salt and freshly ground black pepper

 

Peel, halve, and remove the seeds from the squash. Cut it into 1/2-inch pieces. In a medium saucepan place the squash and enough water to cover by 1-inch. Over high heat, bring to a boil. Reduce the heat to medium and simmer until fork-tender, but not too soft, about 8 to 10 minutes. Drain and set aside.
In a medium saucepot over high heat, bring the stock to a boil. Reduce the heat to low.
In a large saucepot over medium heat, melt the butter and oil. Add the onions and cook, stirring, until soft, about 2 to 3 minutes. Add the rice and stir with a wooden spoon, making sure all the grains are coated. Cook until translucent, about 1 minute. Add the white wine and simmer uncovered until the liquid has almost evaporated, about 3 to 5 minutes. Add the simmering stock, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup of the stock. The risotto is done when the rice is tender, but still firm.
Stir in the cooked squash and the Parmesan cheese. Season with salt and pepper to taste. Cook until the squash is reheated and the cheese is melted, about 2 to 5 minutes. Serve immediately.
Serves 4.

Cooking Tip: This is the basic recipe for making risotto. Once you have mastered this simple recipe, you can make any flavor combination you are craving.

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Jennifer’s cookbooks The Southern Pantry Cookbook, Simply Grilling, Simply Salads and Simply Suppers are available wherever fine books are sold or at Amazon and QVC