Author Notes: I am a fan of recreating classic dishes and although this recipe isn’t all that original it still is absolutely a delight! —JennT1981
Serves: 4-6
Ingredients
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1
teaspoon olive oil
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1
teaspoon unsalted butter
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1/2
small onion, finely chopped
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4/3
cup arborio rice
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3
cups chicken broth, warmed
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1
cup water, warmed
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1/2
cup roasted butternut squash puree
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1/4
cup heavy cream
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1/4
cup freshly grated parmesan cheese
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1
pinch salt, to taste
-
1
pinch pepper, to taste
Directions
- In a large skillet heat oil and butter over medium and add onions. Cook until pale yellow about 3 to 5 minutes.
- Stir in Arborio rice and continue to cook another 5 to 7 minutes stirring often until slightly toasted.
- Begin adding warm broth-water blend a ladle at a time, dissolving almost completely between additions.
- While stirring in the third ladle also add the butternut puree and mix until smooth and incorporated.
- Once broth is all added and rice is just tender stir in half and half, parmesan, salt and pepper. Warm through a few minutes more and serve immediately.