Winter Squash and Cranberry Risotto
INGREDIENTS:
2 14 1/2-ounce cans reduced-sodium chicken broth
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 12-ounce frozen cooked winter squash, thawed, drained (1 cup)
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/4 cup grated Parmesan cheese
Salt and white pepper to taste
Additional grated Parmesan cheese, if desired
DIRECTIONS:
Bring chicken broth to a boil in a medium saucepan. Reduce heat to low; keep
warm.
Melt butter with oil in large saucepan over medium-high heat. Add onion; cook
for 2 minutes, stirring frequently. Add rice; cook for 2 minutes, stirring
frequently.
Add wine; simmer until all liquid is absorbed, stirring frequently. Stir in
squash.
Add 3/4 cup chicken broth to rice. Reduce heat; simmer until absorbed, stirring
frequently. Continue adding broth, 1/2 cup at a time, allowing each addition to
be absorbed before adding more broth. Rice should be tender but still firm to
the bite and mixture should be creamy. This should take about 20 to 25 minutes.
Stir in sweetened dried cranberries and cheese. Add salt and pepper to taste. If
desired, garnish with additional Parmesan cheese.
Makes 6 (3/4-cup) servings.