Butternut Squash Risotto
Sweet and mellow butternut squash adds rich color to this tasty risotto. Serve it with a green salad for a warming autumn dinner.
4 tbsp butter, divided
1/4 cup onion, finely chopped
2 tbsp Amore Tomato Paste
1 tsp Amore Garlic Paste
2 cups butternut squash, peeled and finely chopped
5-6 cups hot chicken broth, divided
2 cups med grain rice, such as arborio
1/2 cup dry white wine
salt and pepper, freshly ground
1/2 cup freshly grated parmesan cheese
Melt 2 tablespoons of the butter over medium heat in a wide heavy saucepan. Add the onions and cook 10 minutes or until golden. Stir in the Amore Tomato and Garlic Pastes. Add the squash and 1/2 cup of the broth.
Cook, stirring, until the liquid evaporates. Add the rice and cook, stirring with a wooden spoon, for 2 minutes. Stir in the wine. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition.
Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through cooking, stir in salt and pepper to taste. When the rice is tender, yet firm to the bite, stop adding liquid.
Remove the pan from the heat. Stir in the remaining 2 tablespoons butter and the cheese. Serve hot.