So we're in the car on lunch break, escaping from work, and we're talking about risotto, and she asks for the recipe. I said, no problem, I'll blog it and send you the link. Because having this blog thing rocks@ And here it is.
This recipe is a version of one I got from Darla when she had a food blog, then called Messy Cucina. I tweaked it, and added the squash. It's been received well, and one time I drove through the snow to supper club with a skillet of it, and then had to walk with the skillet uphill three blocks in the snow because my car decided not to drive that far. In short, it's a recipe that's been places. Enjoy.
1 T. olive oil
1 T. butter
2 cloves garlic minced
1/2 onion, diced
1 cup arborio rice
1/2 butternut squash, peeled, seeded and cubed in a 1/2 inch dice
1/2 cup chardonnay, or dry white wine
4 cups chicken broth
1 cup grated Parmesan cheese
Heat a large skillet to medium. Prep ingredients, especially the squash, as you'll have to add each in quick succession. Melt butter in olive oil in the skillet. Add garlic and onion and saute a few minutes. Add rice and coat well. Add butternut squash and additional olive oil, if needed, to coat. Add wine and reduce. Add broth 1/2 cup at a time, stirring regularly, allowing the broth to be absorbed each time. This part is pretty important, and unfortunately, it takes awhile. If you need to leave the skillet unsupervised for any reason, pour some broth in there, and keep it short. Stirring releases the starch in the grains of arborio rice, and gives the dish it's creamy factor. Once all the broth has been mixed in, take the pan off the heat, and stir in the cheese.
I usually serve this with chicken and salad. Yum!