Luscious and creamy this Butternut Squash Risotto will have your family asking for seconds. High in vitamins and minerals but low in calories. This side dish makes a great accompaniment to Maple Leaf Beef Stew on a cold winters night.
|400 g||pkg Maple Leaf Beef w Red Wine Sauce|
|1||small onion, chopped finely|
|1 cup||Carnaroli, Arborio or Italian short grain rice|
|1/3 cup||short grain brown rice|
|1 cup||white wine|
|2 cup||butternut squash, peeled, seeded, diced small|
|1 tbsp||basil pesto|
|1/2 tsp||ground coarse black pepper|
|6 cup||hot chicken broth, approx.|
|1/2 cup||grated pecorino or parmesan cheese|
Sauté onion in oil on med. heat in a med. size saucepot until onions begin to become translucent.
Add brown rice stir to coat, toasting for 1-2min.
Add white rice and repeat process, stirring continuously so that rice does not stick to bottom.
Add wine, increase heat to #6 or #7 until wine begins to simmer stirring frequently until wine incorporates into rice.
Begin to ladle in broth approx. 1cup at a time stirring until liquid begins to absorb into rice and more is needed.
Adjust heat if rice begins to absorb liquid too quickly.
After 2nd cup is absorbed tip in squash and add more liquid following the previous steps until all of it is finished and rice is cooked al dente (has a bite).
When rice is cooked to your desired texture, readjust for seasoning, stir in cheese and just before serving stir in pesto.
*Pesto is added at serving time to prevent from turning black from the heat of the rice and for optimum flavor.
Stir in cheese adding more at presentation if desired.
This side would go great with Maple Leaf Beef in Red Wine or Chicken Cacciatore
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