Risotto Made Easy
3 simple risotto recipescanada
(Jan.27.12)
3 of 5
Butternut Squash and Sweet Potato Risotto
Kids love sweet, soft veggies like squash and sweet potato, just about from birth. This risotto is a favourite among the little set (and if you puree the vegetables the risotto will turn the exact same colour as that macaroni dish they keep clamoring for).
Ingredients:
1 average-sized butternut squash, peeled and chopped into 1” cubes
1 large sweet potato, peeled and chopped into 1” cubes
extra virgin olive oil
salt and pepper
6 cups low-sodium chicken stock
1 tablespoon olive oil
2 cups Arborio rice
1/8 cup chopped chives
1/8 cup chopped parsley
1 cup grated Pecorino Romano cheese
Salt and pepper to taste
Directions:
- Preheat the oven to 425 F. Place the squash and sweet potato on a baking tray and toss with oil, salt and pepper. Bake for about 25 minutes, or until soft. Set aside.
- Place stock in a pot over medium heat and bring to a simmer, lower heat and cover. Heat oil in a saucepan over medium, add the rice and cook for about 1 minute, or until translucent. Add the stock, 1 cup at a time, and stir until stock is absorbed. Repeat until all or most of stock is used and rice is creamy and al dente (soft but has a small bite to it still).
- Sprinkle parmesan and remaining butter on top of risotto and cover for a few minutes. Stir risotto together after cheese and butter have melted, along with chives, pepper, salt, squash and sweet potato (being careful not to break up the chunks of vegetable).
Serves 4.
Recipe and photo courtesy of Jennifer Hamilton.