Butternut Squash Risotto

<< Butternut Squash Risotto is a creamy blend of risotto type rice, cheeses and squash, gently cooked until irresistable. This excellent risotto recipe comes from author Annabel Karmel and was published in The Jewish Chronicle, London, England (Oct/2009). The author advises that a large saucepan or frypan be used to speed up the cooking process. Squash or pumpkin puree can be made in advance or purchased. You will need about 1 1/2 - 2 cups pureed squash or pumpkin.

Ingredients for Butternut Squash Risotto:

• 1/2 medium butternut squash or wedge of pumpkin (2 cups of canned pumpkin can be used)
• 2 tbsp. butter (or margarine, if desired)
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 cup (8 oz.) risotto rice (such as Arborio)
• 3-4 cups hot Vegetable Broth
• 2 tbsp. mascarpone cheese
• 1 cup grated Parmesan cheese (plus a tbsp. or two for service)
• 1 tsp. lemon juice
• 1 tbsp. chopped parsley, optional, as garnish
• Salt and pepper, to taste

In a large frypan or saucepan, melt the butter and then add the onion and saute for 5-6 minutes until soft. Add the garlic and rice and cook, stirring, for a further 2-3 minutes, until the rice is translucent around the edges.

Add about 1 cup of the stock and simmer, stirring frequently, for 8-10 minutes, or until the stock has been absorbed. Add another 1 cup of stock and cook again, stirring frequently, for another 8-10 minutes, until the rice is almost tender and the stock has been absorbed. If the rice is still under-cooked, (taste a few grains) then add a further cup of stock and continue to cook, as above, for another 3 -4 minutes.

Add the squash puree and a bit more stock, cooking for another 2-3 minutes, until thick. Stir in enough of the remaining stock (approximately 1/2 cup) to give a loose, but not runny, consistency then remove from the heat and stir in the mascarpone, Parmesan and lemon juice.

Season to taste with salt and pepper and serve in bowls with extra Parmesan - sprinkled with chopped parsley, if desired.

Serves: 4-6

Source: http://www.thejc.com/ The Jewish Chronicle, London, England

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