#98 The Case of Merry Christmas and Butternut Squash Risotto

Happy holidays everyone!

Butternut Squash Risotto

1/6 cup grated Parmesan (plus a wedge of Parmesan from which to make decorative ribbons)
2 cups butternut squash, chopped

2 cups boiling water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 shallot, minced
3 teaspoons olive oil
2/3 cup Arborio rice
1/6 cup white wine
salt
pepper
                                               
Take the Parmesan out of the fridge and let it come to room temperature.

Boil the butternut squash with a pinch of salt in enough water to cover for 15 min. or until tender.

Drain and mash.

Prepare a bouillon with the 2 cups boiling water and vegetable bouillon powder.

In a large pot over medium heat, sauté the shallots in the olive oil for 2 min.

Add the rice and sauté for 5 min.

Add the white wine and stir until it's nearly absorbed.

Add the squash and 1/3 cup of the bouillon and stir and continue to simmer until liquid is nearly absorbed. Continue adding 1/3 cupfuls of the bouillon and stirring for 25 min. or until the rice is creamy and firm but not hard (you will need to add 1/3 cupfuls of water toward the end).

Swirl in the grated Parmesan.

Salt to taste.

Plate. Garnish with ribbons of Parmesan made with a vegetable peeler and grate pepper on top.

Serves 2.

♥ Becki

PS All you need to do to veganize this recipe is substitute Pine Nut Parmesan for the Parmesan. No need to garnish with ribbons of cheese. Pepper alone is lovely.