Squash Risotto
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Total Time: 30
Yield: 6 servings
This recipe just keeps on going. We make it with leftover acorn or butternut squash (mashed sweet potatoes work well, too), and then make rice pancakes with it the next day. One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down.Ingredients:
4 cups turkey or chicken stock, divided2 tablespoons unsalted butter
1 small onion, finely diced
3 cups arborio or carnaroli rice
2 cups pur
Instructions:
In a medium-size saucepan over high heat, bring turkey or chicken stock to a boil; then reduce heat to low and bring to a simmer.In a separate medium-size saucepan over medium-high heat, melt butter and saut
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This was very tasty but the rice was still hard in the middle. I even added an extra cup of liquid and it was still way too “al dente”. It also says this yields 6 servings. 3 cups of cooked rice is a lot of rice. Way more than 6 servings. If you look at the instructions on a container of Arborio rice, the ratio of rice to liquid is 1:3. I’ve made risotto many times before and that seems to be the common ratio I’ve used. Is there a possibility the 3 cups rice in the recipe is a misprint and should be 1 cup? This make more sense with the amount of liquid called for and also the number of servings.