Winter Squash Long-Grain Risotto
- 1 c Long Grain Brown Rice or arborio rice or short grain
- 2 Tbsp Oil
- 1 onion, chopped
- 1 clove garlic, minced
- 3 Tbsp minced oregeno
- 1/2 tsp dried sage
- 3 c – 4c homemade chicken stock (or water) This amount varies it could be up to 4 cups depending on your rice, and stove
- 1 1/2 cup winter squash puree
- optional garnish or final mix in 1/4 c grated Parmesan cheese
1. Rinse the rice, and drain well.
2. Heat the oil in a large nonstick skillet over medium heat, and sauté the onion and garlic until golden. Add the rice, and cook for 3 minutes, stirring constantly. Each grain should be golden.
3. Mix the oregano and sage in the water or stock. Pour 1/2 cup into the rice mixture. Cover and simmer gently. Gradually add the remaining 21/2- 3 1/2 cups stock or water as the liquid is absorbed.
4. Continue simmering with the cover on, checking on it and stirring when the rice is sticking to the pan. If the stock/water is almost all absorbed, add a bit more.
4. Just before the rice is done, about 20 to 25 minutes, add 1/4 cup of the cheese and 1 1/2 cup winter squash puree.
5. When the cheese is melted through, remove from the heat.
6. If you want festive risotto shapes, place cookie cutter on plate and fill with warm risotto and gently lift the cookie cutter to reveal fun portions of squash risotto!