Butternut Squash Risotto

Preparation

1. In a small saucepan, bring the broth to a simmer over medium heat.

2. Heat the oil during heating the broth in a large pan and butter over medium heat. Add onion and garlic and cook, stirring often, until softened, three minutes. Add rice and stir constantly for 1 minute. Add wine and stir until almost completely absorbed, about 1 minute.

3. Add 1/2 cup hot broth to the rice and cook, stirring almost constantly, until the liquid is almost completely absorbed. Add another 1/2 cup of broth and cook, stirring constantly, until the liquid is almost completely absorbed. Add pumpkin, and further addition of broth, 1/2 cup at a time, to ensure that most of the liquid is absorbed before the addition of more. Remove pan from oven when the action to 1/2 cup remains. Start the search for the rice by biting a grain should be firm but cooked tender. The total cooking time is 25-30 minutes. Add to taste the rosemary, parmesan, salt and pepper.

4. Spoon risotto in shallow bowls and serve immediately with additional Parmesan cheese.

Notes recipes and tips

• Wine Risotto has a sour note, which highlights the flavors. If you do not want to wine, add a little lemon juice end to achieve the same goal. When the wine is stirred in rice begin to solve some of its strength, turn slightly milky liquid is a sign of the coming quietly.

• After about 15 minutes, the examination of the rice begins during cooking. When tender, with only one firm bite in the center, which is nearing completion. The total heating time is generally about 25 minutes. When the rice is cooked, is the last step in a great risotto of fire. This involves adding butter to give the risotto a rich texture. All final flavors: herbs, cheese, or an extra splash of wine added just before serving.