Roasted Butternut Squash Risotto
Risotto is one of my favorite things to eat with grilled meats and chicken. The creaminess of the nice can be a great pair with a boring grilled meat because it adds more flavor and excitement to the meal. One the other hand, it is also one of my least favorite things to cook. It can be a pain cooking this because this can take a while so I don't suggest making this on a busy night. Also, this dish needs a lot of attention. When you're cooking it, you have to constantly check and stir or else you can burn the rice.
Anyway, I would like to thank everyone who viewed my first cooking video!!!!!!! I was so nervous making it because I have no experience editing a video. So thank you! If you have any suggestion, please send me an email. I want to take your suggestions and make my next video better for my audience. Here is the video again!
2 cups cubed butternut squash
2 tablespoons butter
½ onion minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot chicken stock
¼ cup grated parmesan cheese
1. Place squash into a saucepan. Steam the squash by adding water and boiling over medium-high heat. Allow to steam until the squash is tender (about 20 minutes), then drain, and mash in a bowl with a masher.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown. It will take about about 10 minutes.
3. 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 low. Cook and stir until the chicken stock has been absorbed by the rice, 10 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Lastly, pour in the remaining stock, and continue stirring until the risotto is nice and creamy. Season with salt and pepper. Serve hot!