- Melt butter in a large wide saucepan set over medium heat. Add onion and garlic. Sauté, stirring often, until onion has softened, about 5 minutes.
- Add rice and stir until well coated with butter, about 2 minutes. While constantly stirring rice mixture, add 1/2 cup (125 mL) wine. Stir gently until rice has absorbed wine, then add remaining wine, again stirring until absorbed.
- Add broth, 1/2 cup (125 mL) at a time, stirring often and waiting until liquid is absorbed before adding more. (This process produces creamy rice.)
- Add squash, nutmeg, thyme and cayenne. Stir frequently until thickened slightly and rice is almost tender to the bite. Then stir in peas. When peas are cooked, after 2 to 5 minutes, stir in Parmesan.
- This entire cooking process will take about 35 minutes. Taste and add salt. When using homemade unsalted turkey broth, we added 1 tsp (5 mL) salt. With canned broth, we used 1/4 tsp (1 mL) salt. Serve immediately with extra cheese scattered over top. Risotto is best served right away.
Look for short, fat and starchy rice to make a creamy risotto. During a risotto’s long simmering and constant stirring, the starch helps to form a sauce so creamy that it is hard to believe no whipping cream has been added. Arborio, named for a village in the Piedmont region of Italy, is the most widely available short-grain rice. The best quality is labeled superfino, followed by fino and then semifino. Less widely available, though often preferred over Arborio, are carnaroli and vialone nano. Store rice in a cool dry spot.