Short-Cut Butternut Squash and Borlotti Risotto
Servings - 16 persons
Ingredients
- 5 cups butternut squash, diced
- 2 1/2 cups arborio rice
- 8 cups vegetable or chicken broth
- 1 small-medium onion, finely chopped
- 3 cups borlotti beans(Or learn how to cook your own beans here.)
- salt and pepper, to taste
- dash nutmeg, optional
- grated Pecorino cheese, optional garnish
- basil or parsley, optional garnish
Instructions
- Coat a largepot with olive oil.
- Add chopped onion and stir; cooking until soften.
- Stir in remaining ingredients including nutmeg, if using (exclude the garnish, of course).
- Bring to a boil and reduceheat to low.
- Simmer for 30 minutes, stirring occasionally to prevent sticking.
- Garnish as desired.
- Enjoy!