Mario Batalis Risotto Al Zucca Squash Risotto Recipes

Steps:

• In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
• Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.

Steps:

• In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
• Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
• Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
• Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
• Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.