Butternut Squash Risotto with Mascarpone and Nutmeg

Butternut Squash Risotto with Mascarpone and Nutmeg

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 1 tbsp Extra Virgin Olive Oil
 1 Small Onion, minced
 2 cups Butternut Squash, peeled and diced small
 2 cups Arborio Rice
 1 tbsp Champagne Vinegar
 1 qt Chicken Stock (+/- A Quart, have extra ready)
 4 oz Mascarpone Cheese
 Freshly Grated Nutmeg for Garnish

1

Heat broth in medium sized saucepan and keep warm over low heat.

2

Heat Olive Oil in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes. Take care not to brown the squash too much.

3

Add rice to onion and squash. Cook 1 to 2 minutes. Add vinegar. Cook, stirring constantly until vinegar 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 20 minutes.

4

Once all the broth has been absorbed and rice is al dente you can cover and set aside for about 5 minutes to rest.

5

Adjust seasoning and serve. To top, add about 1 tablespoon to each dish. Freshly grate a scant amount of nutmeg over the mascarpone and risotto.

 

 

Ingredients

 1 tbsp Extra Virgin Olive Oil
 1 Small Onion, minced
 2 cups Butternut Squash, peeled and diced small
 2 cups Arborio Rice
 1 tbsp Champagne Vinegar
 1 qt Chicken Stock (+/- A Quart, have extra ready)
 4 oz Mascarpone Cheese
 Freshly Grated Nutmeg for Garnish

Directions

1

Heat broth in medium sized saucepan and keep warm over low heat.

2

Heat Olive Oil in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes. Take care not to brown the squash too much.

3

Add rice to onion and squash. Cook 1 to 2 minutes. Add vinegar. Cook, stirring constantly until vinegar 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 20 minutes.

4

Once all the broth has been absorbed and rice is al dente you can cover and set aside for about 5 minutes to rest.

5

Adjust seasoning and serve. To top, add about 1 tablespoon to each dish. Freshly grate a scant amount of nutmeg over the mascarpone and risotto.

Butternut Squash Risotto with Mascarpone and Nutmeg
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