by JennT1981
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my 47 recipes »
JennT1981's Notes:
1 teaspoon olive oil Ask a question about this ingredient
1 teaspoon unsalted butter Ask a question about this ingredient
1/2 small onion, finely chopped Ask a question about this ingredient
4/3 cups arborio rice Ask a question about this ingredient
3 cups chicken broth, warmed Ask a question about this ingredient
1 cup water, warmed Ask a question about this ingredient
1/2 cup roasted butternut squash puree Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1/4 cup freshly grated parmesan cheese Ask a question about this ingredient
1 pinch salt, to taste Ask a question about this ingredient
1 pinch pepper, to taste Ask a question about this ingredient
In a large skillet heat oil and butter over medium and add onions. Cook until pale yellow about 3 to 5 minutes.
Ask a question about this stepStir in Arborio rice and continue to cook another 5 to 7 minutes stirring often until slightly toasted.
Ask a question about this stepBegin adding warm broth-water blend a ladle at a time, dissolving almost completely between additions.
Ask a question about this stepWhile stirring in the third ladle also add the butternut puree and mix until smooth and incorporated.
Ask a question about this stepOnce 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.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
