Recipe

Risotto With Fall Squash And Maple Syrup Recipe

	Mattandmaren / All my dishes 2 years, 1 month ago Sweet and hearty - serve with a poultry leg on top (chicken, turkey, duck) for a very filling meal. Everyone in my family loves this - one of their favorites! Prep:20m Cook:45m Servings:4	Mattandmare
	sweet hearty delicious

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mjcmcook

Ingredients

6 cups chicken or vegetable broth

1/4 cup dry sherry

4 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion, finely chopped

6 cups winter or fall squash, peeled, seeded and cut into 1/2-inch cubes (Butternut, Danish or acorn all work well. Others should be fine, too)

Kosher sea salt and fresh ground black pepper

2 garlic cloves, finely chopped

2 tablespoons maple syrup

1 teaspoon chopped fresh rosemary

3 tablespoons sherry vinegar

1 1/2 cups Arborio rice

3 tablespoons chopped fresh parsley

1/3 to 1/2 cup shredded Parmesan or Parmigiano-Reggiano cheese

Directions

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.

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