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
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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
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1 pinch
pepper, to taste
Directions
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In a large skillet heat oil and butter over medium and add onions. Cook until pale yellow about 3 to 5 minutes.
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Stir in Arborio rice and continue to cook another 5 to 7 minutes stirring often until slightly toasted.
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Begin adding warm broth-water blend a ladle at a time, dissolving almost completely between additions.
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While stirring in the third ladle also add the butternut puree and mix until smooth and incorporated.
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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.
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