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Risotto With Fall Squash And Maple Syrup Recipe

Ingredients

How to make it

  • In a saucepan, combine the broth and the sherry, bring to a boil, and then reduce to simmer.
  • Heat 2 tablespoons of the butter with the olive oil in a large, heavy bottom saucepan until hot. Add the onion and squash, season with salt and pepper to taste, and cook, stirring occasionally, until the onion is tender (ab out 7 minutes).
  • Add the garlic, maple syrup, rosemary, and sherry vinegar and cook an additional 2 minutes.
  • Add the rice, stirring to coat it well, and cook for an additional minute.
  • Add about 1 cup of the hot broth and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of broth and cook, stirring, until almost all of that broth has been absorbed. Repeat this until all 6 cups of broth have been used and the rice plumps up and feels chewy and just slightly firm to the bite (20-30 minutes).
  • Remove the pan from the heat and add the remaining 2 tablespoons of butter, the parsley, and the cheese. Stir to combine. Taste and add additional salt, pepper to taste, or even a dash or two of sherry vinegar. Divide the risotto into warm bowls and sprinkle with more parsley and cheese.

Reviews & Comments 2

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  • dogfool 14 years ago
    This is really good and I think I amy try to stuff my acorn squash with it after I roast it! Thanks1
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  • chefmeow 16 years ago
    I love risotta. This recipe sounds fantastic. Thanks for a great post.
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The Cook

mattandmaren Kirkland, WA

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