Recipe #1661
Squash Risotto
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
4
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Rice |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 10 oz (300 g) winter squash, peeled, diced
- 1 clove garlic, finely chopped
- 3 Tbsp. (45 mL) olive oil
- 3 Tbsp. (45 mL) butter
- 1 3/4 cup (430 mL) arborio rice
- 5 cups (1 250 mL) beef broth, boiling
- 1 Tbsp. (15 mL) finely chopped parsley
- 1/4 cup (60 mL) grated Parmigiano Reggiano cheese
- Salt and ground pepper to taste
Preparation
Put squash in a large heavy pan with garlic, oil and half of the butter. Sauté over medium heat 8 minutes, stirring constantly.
Add rice, cook 2 minutes, stirring to coat the rice thoroughly.
Add a ladle of broth. Cook, stirring until the rice has absorbed the broth. Continue cooking, adding a ladle of broth at a time, stirring after each addition until rice is cooked, about 15 to 18 minutes.
Add the rest of the butter, parsley, Parmigiano Reggiano cheese and seasoning.
Serve hot.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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