Don't be deterred by the apparent difficulty of making risotto. You got this. Garnish with fresh parsley. Serves 4.
*Recipe adapted from All of Oils
2 cups Butternut Squash, peeled and diced
2 T butter 2 T Butternut Squash Seed oil (optional)
½ tsp salt, pepper to taste
¼ tsp chili powder
1 onion diced
1 ½ cup Arborio Rice
6 cups chicken or vegetable broth
¼ cup cooking sherry or white wine
1/8 tsp turmeric
½ cup parmesan shavings
1 portobello cap (optional)
Heat broth in saucepan, keep warm.
Heat 1 T of butter and oil in large skillet.
Add squash and sprinkle with salt, pepper and chili powder.
Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart).
Remove and set aside.
Add remaining butter and oil to the same skillet over medium-low heat.
Add onions and mushrooms.
Cook for 2-3 minutes or until onions are translucent.
Add Arborio rice and stir, cooking for 1" Reduce heat to low.
Add cooking sherry/wine stirring to combine and gently stirring until fully absorbed.
Add broth cup by cup stirring gently.Wait until broth is mostly absorbed before adding the next cup.
Continue until the rice becomes tender.
Add in the cooked squash and turmeric and stir it in gently.
Add half the parmesan shavings and stir until it’s just combined. I added cooked lamb sausage at this point.
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