Aimee Fortney's Butternut Squash Risotto - WSMV Channel 4

Aimee Fortney's Butternut Squash Risotto

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Risotto is not difficult; it is just time consuming! Slap on a comfortable pair of shoes and enjoy the delicious outcome!

AIMEE FORTNEY'S BUTTERNUT SQUASH RISOTTO

Risotto is very time consuming, but it is not difficult! Plus, it is so worth it! It is delicious and you will not be sorry! Wearing comfortable shoes is my advice because you really have to stand at the stove, stirring this dish constantly!

I have found that adding various flavors to risotto makes it interchangeable with different meals, making it all the more delicious! You can add mascarpone cheese at the end, as well as lemon zest and lemon juice or even orange zest and orange juice if you would like a sweeter taste. Sometimes I add garlic, and others I do not. Just play around with your flavors until you perfect your own risotto!

  • 5 cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced (if using)
  • 2 cups arborio (risotto) rice
  • 1 cup white wine + 3/4 cup to finish the dish (I never cook with a wine that I would not drink)
  • Salt and pepper to taste
  • Freshly grated Parmesan or Asiago cheese
  • 2 cups cooked butternut squash
  • 1 tablespoon fresh thyme, chopped

In a small saucepan, heat chicken broth. In a large, deep skillet, melt the butter into the oil over medium heat. Add onions and cook for about 3 to 5 minutes, and if adding garlic, add garlic next. Now add the rice and stir to coat the rice and cook for just a couple of minutes. Now add your wine, stir and let the rice absorb the wine. This will only take a minute or two.

Now comes the part where you are "working" on it. You are going to add the chicken broth one ladle at a time for the next 25 to 30 minutes. Each time, you will add the liquid, stir as it is absorbed and repeat. The rice will absorb the chicken broth, and you will be able to tell that it is time for the next ladle of broth. Use all of your chicken broth, stirring constantly, or the rice will stick to the pan and burn. At the end, the butternut squash, 3/4 cup wine, the cheese and any salt and pepper needed. Stir gently to combine and allow the last of the wine to soak into the rice. Add fresh thyme at the end.

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