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Winter Squash Risotto Recipe


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     Winter Squash Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6
Preptime   10

2 T olive oil
2 C butternut or delicate squash (1 small butternut squash or 1 medium delicata), peeled and cut int
1 large shallot or small onion, finely chopped
1/2 t paprika
1/4 t dried thyme
1/4 t salt
1/4 t pepper
1 C uncooked arborio rice
1/4 C dry white wine (optional)
1/2 C grated Parmesan or Romano cheese
4-5 C hot veggie broth

1- Heat oil in large skillet over medium heat. Add squash; cook and stir 3 minutes. Add shallot; cook and stir 3-4 minutes or until squash is almost tender. Stir in paprika thyme, salt and pepper. Add rice, stir to coat.
2- Add wine, if desired, cook and stir until wine is evaporated. Add 1/2 cup broth; cook until almost dry, stirring occasionally. Stir in another 1/2 cup broth. Continue to stir rice occasionally, adding 1/2 cup broth each time previous addition is absorbed. Rice is done when consistency is cream and grains are tender with slight resistance. (Total cooking time will be 20-30 minutes).
3- Sprinkle with cheese just before serving.

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