From La Cucina Italiana~a superbly welcomed addition to my files! A risotto frittata embellished with butternut squash and a few dollops of blue cheese to top things off! Served warm with a salad, glass of wine and there is your dinner.
1 T. butter to grease your 8-9 inch spring form pan.
3 T. plain breadcrumbs
2 C. water
2 C. of vegetable broth. I used chicken -that's what I had on hand.
1 T. of olive oil
1 Sm. onion,thinly chopped
3 C. 1/4 inch cubes of butternut squash.
1 C. Arborio rice, fresh ground pepper
6 eggs, beaten with whisk
Sea salt for flavoring and fresh ground pepper
3 oz. of blue cheese-that equals to 3/4 cup
Oven 350 degrees. Grease bottom and sides of spring form pan. Coat with crumbs,tapping out excess.
In medium pan, combine the water and broth . Simmer and remove from heat.
In medium pan, heat the oil over medium heat;add onions. Cook until softened. Add the squash and salt. Cover, stirring occasionally until the squash is tender.
Add the rice to same pan. Cook,uncovered until the rice is lightly toasted. Add pepper and 1 1/2 cups of the warmed broth. Cook, stirring frequently until the broth is absorbed then continue to add all the broth, 1/2 a cup at a time until both is gone. Stir in 1/2 of the cheese. Completely cool the risotto mixture. Stir in beaten eggs and add salt.Pour the mixture into the prepared buttered baking pan. Bake until set, about 1 hour.