Vegetables, Side Dishes & Salads

Butternut Squash RisottoNoreen & Marion Ruth served this with pork and the "Creamed Onions" recipe in this cookbook. A fabulous dinner. 1 & 1/2 pounds butternut squash 2 & 1/4 cups chicken stock 1 small onion, finely chopped (about 1/2 cup) 1 large garlic clove, minced 1 & 1/4 teaspoon minced fresh ginger root 3 tablespoons butter 1/4 cup Arborio or long-grain rice 1/4 cup dry white wine grated Parmesan cheese Peel and seed the squash and chop into 1/4 inch dice. Bake in a lightly oiled pan at 450 degrees for about 10 minutes, stirring occasionally. Bring the stock to a boil and hold at a simmer. In another pan, cook onion, ginger, and garlic in the butter until softened. Add rice and stir until all the grains are coated with butter, about 1 minute. Add the wine and cook over moderate heat, stirring constantly, until the liquid is absorbed. Add stock about 1/4 cup at a time, stirring until the liquid is absorbed before next addition. The rice should be tender and creamy looking, but still al dente. After all the stock has been added, stir in the squash and heat through. Garnish with grated cheese if desired. Go To Previous Page