Rec: Winter Squash with Cranberry Risotto

Well, always seems like I want something that is out of season, but this uses frozen winter squash so is easily do-able. I had some cranberry risotto the other night that was fabulous. Does any one have a t&t recipe for something similar?

Jill

1. Bring chicken broth to a boil in a medium saucepan. Reduce heat to low; keep warm.
2. 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.
3. Add wine; simmer until all liquid is absorbed, stirring frequently. Stir in squash.
4. 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.
5. 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.

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.

I just love Craisins  :)   I buy them for recipes, but eat them before I get around to making whatever it was I bought them for!    This sounds so yummy, Jill, thank you !

Jillie, this sounds really good because any squash, frozen or otherwise is alway's at the top of my favorites list. My DD and I serve it often, with anything. What ever is for dinner there is a side of squash also, LOL!

Thanks, for the recipe. We are headed up to the cottage tomorrow. I find more "me" time when I'm up there. I will get in touch.

PJB

Sounds wonderful  Jillie, Thanks for sharing~  Janie

Sounds good to me too.Thanks L b.How ya feeling? G m everyone.

 Rosie