roasted butternut squash and poblano risotto

roasted butternut squash and poblano risotto

risotto is almost done ~

if you can boil water and stir a pot, you can make risotto! Simple ingredients are magically transformed into luscious, creamy bites of this Italian staple.

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cups diced peeled fresh squash
• 2 cups arborio rice
• 6 cups chicken broth, heated to low boil
• Oregano
• 2 Hatch chile, roasted, peeled, chopped
• 2 tablespoons butter
• 1/4 cup grated Parmesan and Jack cheese
• Salt
• Freshly ground black pepper

Heat the olive oil in a large saucepan over high heat and sweat the onions until soft. Add the squash and cook, stirring often, until softened, about 8 minutes. Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil.
Add 3 cups of the hot chicken broth, the oregano , and chile to the rice. Bring slowly to a boil, then reduce to a simmer. As the broth is absorbed, add more broth by ladleful and stir often.
Cook the rice until it is slightly al dente and most of the broth has been absorbed. The rice should be creamy. This should take about 18 minutes. Then finish the risotto by stirring in the butter and Parmesan and Jack cheese. Remove from the heat and season with salt and pepper before serving. Add grilled shrimp, chicken or a salad, e parlerai come un Italiano!

mangia bene!

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