Risotto aux Corges

It's fall time and 'corge' or squash is rampant in the markets in France.  I bought two large slices of this vegetable and had to figure out a way to incorporate into a meal... so I figured a risotto! 

Warning:  this recipe is time intensive as risottos are very delicate.  You can also just make it like a rice by throwing the rice/liquid after steps 1-2.

Categories:  Rice, Squash, Vegetarian, Vegetables

Frenchman Rating:  9/10,  "The risotto was so creamy... and the flavors were intense!"

Ingredients

• 1 large slice of a 'corge' or about 2 cups of squash  (200g du corge)
• 1 1/2 medium onion, sliced  (1 1/2 d'oignon, coupé)
• 2 garlic cloves
• 1 cup of white rice, or arborio rice
• 4 cups of chicken broth (I made mine from a granule)
• 1/2 cup parsley (fresh only! if not fresh, omit)
• 2 tablespoons butter
• 1/2 tablespoon olive oil
• 1/4 cup parmigiano reggiano
• salt/pepper to taste

Instructions

1. Begin by heating the oil in a heavy-bottom pan, or a wok.
2. Toss in the onions, squash and garlic, stir fry for about 5 minutes... until onions are sweated.
3. Toss in the rice and 1 ladle of the chicken broth... reduce heat to a medium and stir.  Allow to cook for 2 minutes.  Add another ladle.
4. Continue this process of ladle, 2 minutes, ladle... for about 5 more times.  Add 1 cup liquid and cover on low for 5 minutes.
5. Stir and continue the above process once more... it should be firm but getting cooked.  NOT BURNED.  Add the cheese, salt/pepper and parsley.  Turn heat to REALLY LOW and cover until ready to serve!

Great with a pork chop or a roasted chicken!