Brown Butternut Squash & Scallion Risotto

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 5 -6 cups low sodium chicken broth or 5 -6 cups stock
• 6 tablespoons unsalted butter (this will be divided after browning)
• 1 1/4 cups minced yellow onions
• 1/2 cup dry wine (like pinot grigio)
• 2 1/2 cups butternut squash, peeled, diced (in 1/2-inch dice)
• 1 1/2 cups arborio rice
• 1 cup chopped scallion, and green parts
• 1/3 cup grated parmesan cheese, plus more for serving
• kosher salt & fresh ground pepper, to taste

Recipe

• 1 in a small saucepan over medium-low heat, warm the chicken broth until just under a simmer and keep on a back burner.
• 2 in a large saucepan over medium heat, melt the butter; cook, stirring occasionally, until the milk solids begin to turn golden brown and the butter takes on a nutty aroma, 5-6 minutes. remove 2 and set aside.
• 3 lower heat so that the butter doesn't burn, quickly add onions and saute, stirring occasionally, until slightly softened and translucent, 2-3 minutes. add wine, and cook down until almost evaporated, another 3-4 minutes.
• 4 add 2 cups of the butternut squash and 3/4 cup of the hot chicken broth, and gently simmer until squash is tender but not falling apart and broth is reduced, 8-10 minutes.
• 5 gently stir in the arborio rice, and mix until it is well incorporated.
• 6 add another 1/2 cup of broth and stir frequently until the liquid is absorbed. at this point, add the remaining 1/2 cup of butternut squash and another 1/2 cup of broth. continue adding broth in 1/2 cup increments, letting the rice absorb the liquid between additions, until the rice is al dente and creamy, which should take about 3 1/2-4 cups of broth and approximately 20-25 minutes. be sure to keep the heat adjusted so that the broth in the risotto stays at a gentle simmer.
• 7 when the risotto is cooked, stir in scallions and remove from heat. let rest for 2-3 minutes, then stir in the remaining 2 tablespoons of brown butter and parmesan. season to taste with salt and pepper and serve immediately with extra parmesan cheese.