Whip up this delicious new favorite…
CHEF ARNIE’S BUTTERNUT SQUASH & CHESTNUT RISOTTO
ingredients: (serves 6-8)
1 cup white wine
1 lb. butternut squash, cooked & coarsely cubed
3/4 lb. chestnuts, precooked & chopped
1/2 stick butter
1 tbsp olive oil
1/4 cup minced shallots, finely chopped
1 medium onion, finely chopped
1 tbsp fresh basil, chopped
1 1/2 cups arborio rice, uncooked
3 cups chicken stock, hot but not boiling
1 1/2 tsp salt
1/2 tsp pepper
1/2 cup pecorino romano cheese, grated
method:
Add butter and olive oil in a sauce pan over medium heat. Stir in the shallots and onions and cook until translucent, about 3 to 5 minutes.
Add the Arborio rice and stir for about 5 minutes until the rice is well coated and becomes translucent.
Add the wine. Stir slowly allowing the rice to absorb the wine.
Add 1/2 cup at a time of the hot stock stirring constantly until the stock is absorbed. Add more hot stock in 1/2 cup increments slowly cooking and stirring until the stock is absorbed and rice is tender but still firm to the bite, about 20-25 minutes. Please note the stock amount given is approximate.
Remove from heat. Add coarsely cubed cooked Butternut squash, chopped chestnuts and grated cheese. Season with salt and pepper. Mix well and serve immediately.