Lunchbreak: Butternut squash risotto, prepared by Terzo Piano chef Carolina Diaz

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Data pix.
Chef Carolina Diaz

Terzo Piano
159 E. Monroe Street - at the Modern Wing of the Art Institute of Chicago
Chicago
(312) 443-8650
www.terzopianochicago.com

Event:
Cooking Demo
Sunday, November 6
3:30 p.m. - 5:30 p.m.
For tickets: (312) 443-8650

Butternut Squash Risotto

Ingredients
2 cups Arborio rice
1/2 extra virgin olive oil
1 cup minced onion
2 cups of white wine
4 cups vegetable stock
2 Tbs salt
2 oz butter
4 oz freshly grated Parmesan cheese
2 cups of cubed butternut squash
2 cups spinach

Directions:
Begin by sauteing the Arborio rice in a pan with the extra virgin olive oil until translucent for about 5 minutes. Then add minced onion until translucent for about 2 minutes.  Continue by adding all of the wine and allow that to reduce, constantly stirring the rice. Add the diced butternut squash.  Add the vegetable stock, in three increments, again stirring constantly. Once the vegetable stock has evaporated and the rice is still loose add butter, salt, Parmesan cheese, and, spinach and stir.  Serve and enjoy.

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