Recipes

Easy Squash Risotto

• 2 tbsp (25 mL) olive oil
• 1 Ontario Onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups (375 mL) Italian short-grain rice (e.g. Arborio)
• 4 cups (1L) chicken broth
• 1 tbsp(15 mL) white wine vinegar, cider vinegar or rice vinegar
• 1 tsp (5 mL) dried sage
• 1/2 tsp (2 mL) each salt and dried thyme
• 1/4 tsp (1 mL) Pepper
• 4 cups (1L) large bit-size pieces peeled Ontario Butternut or Buttercup Squash
• 1/2 cup (125 mL) light or half-and-half cream
• 1/2 cup (125 mL) grated Parmesan cheese
• 1/4 cup (50 mL) minced fresh parsley (optional)

In large saucepan, heat oil over medium heat; cook onion and garlic, stirring for 2 to 3 minutes. Add rice; cook, stirring, for 2 to 3 minutes.

Stir in chicken broth, vinegar, sage, salt, thyme and pepper; bring to boil. Cover and reduce heat to medium-low; cook for 5 minutes. Stir in squash; simmer for 15 to 18 minutes or until squash and rice are tender but still slightly firm.

Stir in cream (rice should be moist and creamy). Serve immediately topped with cheese and parsley. (If rice gets dry upon standing, add a little more chicken broth.)

TIP: Purchase pre-diced squash for a time-saver (the squash will become a purée as you stir the risotto). For variation, add diced cooked bacon or smoked sausage.