Kim’s Roasted Squash Risotto with Shallots

  • Squash (roasted until tender in the oven with a little olive oil)
  • Shallots chopped
  • Rice (risotto kind (Arborio and Carnaroli are the good kinds for risotto)
  • Vegetable broth
  • white wine
  • olive oil
  • thyme
  • nutmeg
  • parsley
  • salt & pepper
  • brown sugar
  • Parmesan cheese

Add some oil to the pan and saute the shallots, add in the squash and smash down with a potato masher.  Add the white wine and cook down until absorbed. Add the rice and stir around, at this point I add the thyme if dry (fresh is later on with the parsley).  Start adding the broth about a cup at a time and stirring each time until absorbed.  When half the broth is used up add the parsley, fresh thyme, nutmeg, salt, pepper, and brown sugar (just a tsp).  Continue stirring and continue adding the rest of the broth.  Eventually you will have a creamy mixture. Taste test to make sure the rice is ”Al dente“.  Add the Parmesan cheese stir again and serve.

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