Butternut Squash and Parmesan Risotto
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Credit: Matthew Guiffrida, Chef/Owner, Muse Restaurant & Aquatic Lounge, Water Mill, N.Y.
The National Culinary Review, October 2010
½ onion, diced
2 garlic cloves, sliced
½ cup white wine
1 butternut squash, small-dice
1 cup stock
½ cup grated Parmesan
2 T. chopped fresh herbs (thyme, Italian parsley)
Kosher salt, to taste
Freshly cracked pepper, to taste
Thyme sprigs, parsley, as needed for garnish
Method: Caramelize onion in pan. Add garlic; cook 1 minute. Deglaze with white wine; reduce by half. Add squash; add stock. Cook until tender (al dente). Add Parmesan and fresh herbs. Season with salt and pepper. Press cooked risotto into 4-oz. square molds. Plate. Garnish with thyme sprigs and parsley
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