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In Italy, risotto is normally a primo or first course served on its own before the main course but you can feel confident about serving our delicious Butternut Squash Risotto with grilled meats or chicken. The simple key to making our risotto “just right”, is starting with the best Arborio rice. Ours is long & plump and ready to slowly absorb all the flavor of the butternut squash yet still remain al dente, the way it should be.
In a sauce pan heat chicken stock, keep on very low simmer. In a separate medium-sized, heavy saucepan, heat the butter (or olive oil) over medium heat until melted. Add the onion and sauté until translucent, about 5-7 minutes. Add the risotto mix and stir to coat all grains for 2-3 minutes (do not allow the rice to brown). Optional: add white wine, stir and cook for 1-2 minutes until the rice has absorbed all the wine. Add 2 cups of the warmed chicken stock; stir occasionally until most of the liquid is absorbed, approximately 10 minutes. Continue to add chicken stock ½ cup at a time, stirring occasionally until most liquid is absorbed. Repeat until all chicken stock is added and absorbed, approximately 20-25 minutes. Rice should be tender and creamy. Garnish with a generous sprinkling of Parmesan cheese.
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