Pumpkin Squash Risotto

Pumpkin Squash Risotto in bowls

Pumpkin Squash Risotto

 Harvest time is upon us for pumpkin and all varieties of squash in and out of the Growing Dome.  I love a nice warm comfort food as the leaves begin to change, the days get shorter, and the nights colder. Risotto is just that! Here is a recipe from my kitchen to yours!

Serves 1-2      Total Time: 1 hour

What you need:

INGREDIENTS:
1 1/2 pounds of peeled and diced pumpkin squash (or your favorite variety)
 
1 1/2 Tablespoons of real organic salted butter
 
1 cup of Arborio Rice
 
1/2 cup of white wine (preferably dry)
 
2 cans(14 ounces each) of chicken broth (I use low sodium) 
 
1 1/2 Tablespoons of fresh sage (with extra for garnish)
 
1 Tablespoons of rosemary
 
1/2 cup of grated parmesan cheese 
 
2 cloves of garlic
 
Ground salt and pepper

Prep & Cook:

  • Melt the butter in a medium saucepan over medium heat
  • Add the prepared squash to the buttered saucepan
  • Stir frequently, until the edges of the cubes are softened (Approximately 6-7 minutes)
  • Add the rice; stir to coat it
  • Add the white wine wine; cook until almost all the liquid evaporates- (Approximately 1-3 minutes)
  • Add a 1/2 cup of  HOT chicken broth; Simmer on medium low
  • Cook it down until it is almost completely absorbed
  • Add the remaining chicken broth 1/2 cup at a time until the liquid has permeated the rice and absorbed. (Approximately 35 minutes)
  • Add the parmesan and rosemary + a touch of salt and sage.
  • Garnish as you see fit with the herbs, cheese, and pepper.

    This dish will warm you from the inside out. ENJOY! 

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