{"id":2215,"date":"2016-06-30T21:22:50","date_gmt":"2016-07-01T01:22:50","guid":{"rendered":"http:\/\/www.marioninstitute.org\/?p=2215"},"modified":"2016-10-11T16:00:35","modified_gmt":"2016-10-11T20:00:35","slug":"recipe-almost-no-stir-butternut-squash-risotto","status":"publish","type":"post","link":"https:\/\/www.marioninstitute.org\/recipe-almost-no-stir-butternut-squash-risotto\/","title":{"rendered":"Recipe: Almost No-Stir Butternut Squash Risotto"},"content":{"rendered":"
4-6 Servings<\/p>\n
Ingredients:
\n2 tablespoons extra virgin olive oil
\n1\/4 cup thinly sliced leek (white and pale green)
\n1 cup Arborio rice
\n2 1\/2 cups diced (1\/2 inch) organic butternut squash
\n1\/2 teaspoon freshly grated nutmeg
\n4 1\/2 heated vegetable broth
\n2 tablespoons unsalted butter
\nSea salt and freshly ground black pepper<\/p>\n
Directions:
\n1. Heat the olive oil in a large heavy saucepan over medium heat. Add the leek and cook until softened, about 2 minutes. Add the rice and cook for 2 minutes, stirring frequently.
\n2. Add the squash, nutmeg and broth. Stir to mix. Bring to a boil, reduce heat to low, cover, and cook until the squash is tender, most of the liquid has been absorbed, and the risotto has the consistancy of a thick soup, 18-20 minutes.
\n3. Stir in the butter and season with salt and pepper.<\/p>\n