1/2 onion chopped finely
tablespoon each butter and olive oil
2/3 cup arborio rice
1/3 cup dry white wine
3-4 cups chicken broth (I had turkey broth in the freezer - soooo good!)
about 1 cup butternut squash peeled and diced into small cubes
1 tablespoon olive oil
1/2 teaspoon brown sugar
1/4 cup parmesan shredded
1/4 cup toasted hazelnuts chopped
Saute the onion in the butter and olive oil until soft then add the rice and cook for another few min. Splash in the wine and cook until it evaporates. Then add the hot broth a cup at a time stirring constantly adding more broth when needed and cook until it's absorbed and tender. I have to confess here - I got a new Risotto cooker by Breville and I love it - no stirring - just perfect risotto, it does seem a bit of a cheat but it's nice. Even doubles as a slow cooker! Anyway, in the mean time you can cook the squash. In a skillet heat the oil and then toss the squash with some salt and pepper and then cook in the oil until browned, turning occasionally for about 6 min. Then add the sugar and cook it until it's caramelized. This is the secret -you don't add it until the rice is done and it keeps its shape instead of just melting into the risotto. So, when the rice is cooked fold the butternut squash in along with the cheese then serve topped with the hazelnuts.
Perfect alongside a quick cooked pork tenderloin - just some s&p and a 425 degree oven for about 20 min, turning it once. And of course some brussel sprouts!