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Butternut Risotto Print Email


2 medium butternut squashes, cut in half lengthwise and seeded
1 TBS extra virgin olive oil
1 onion, diced
1 stick (8 TBS) unsalted butter
3 cups Arborio or other Italian rice
1/4 cup brown sugar
salt and pepper
6 1/2 cups chicken broth
1/2 cup freshly grated Parmigiano Reggiano
2 cups shelled fava beans, blanched (or cooked and cut green beans)
1 cup julienned basil leaves

1) Preheat oven to 350 degrees. Brush the squashes with olive oil. Wrap them in aluminum foil; roast for 45 minutes, or until they are soft. Cool; scoop out the flesh and chop it finely.

2) Sautˇ the onion in the butter in a heavy-bottomed saucepan until it is translucent. Add the rice, squash, sugar, salt and pepper; cook for 2 minutes. Pour in the broth 1/2 cup at a time, stirring, and add more broth only when all the liquid in the pan has been absorbed by the rice. Continue adding broth in this manner and cook until the rice is done; it should take about 30 minutes over medium-high heat.

3) Fold the Parmigiano and fava beans into the rice, and garnish with the julienned basil leaves, serve hot. Serves 6
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