Butternut Squash Risotto – By Guest Chef Jeremy Chambers

1234721_10151804544264720_2133176719_n

 

1 Cup arborio rice

1 Tablespoon butter

32 Oz chicken broth

3 Cups cooked & blended butternut squash (boil peeled & diced squash till tender, blend with liquid)

1/2 Cup white wine (don’t use the good stuff ;), we keep that for drinkin’!)

1/2 Teaspoon curry powder

1/4 Cup Parmesan cheese

Salt & pepper to taste

 

Toast rice in butter until almost translucent around the edges. Once it has reached light golden brown, Flash the pan with the wine. Add broth and blended squash half cup at a time. Cook until most liquid is absorbed between each addition of liquid. When you have added the last addition of liquid, stir in curry, salt and pepper. And reduce. Add cheese and you are ready to rumble! We thoroughly enjoyed this over a bed of baby spinach garnished with extra parm! It was delish! Try it out and let me know what you think!

Thanks to my brother for this INCREDIBLY DELECTABLE treat!

Advertisements

One thought on “Butternut Squash Risotto – By Guest Chef Jeremy Chambers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s