Thursday, October 4, 2012

butternut squash risotto

Risotto is one of the most lovingly-created dishes. It's warming, creamy, and filling. It is the perfect side-dish, or can be amped up with proteins and veggies to make a star of an entree. Risotto is misleadingly difficult looking, but it is simple and impressive. This would be the PERFECT side dish for Thanksgiving next month!

Ingredients (for 6):
1 medium butternut squash
3/4 cup water
4 tbs olive oil
Salt & pepper
1 tbs brown sugar
1 1/2 sticks of butter
2 onions, diced  
2 tbs fresh sage, minced
1 tbs fresh rosemary, minced
5 cups of chicken stock
2 cups rice (Arborio or basmati)
1/2 cup dry white wine (+1 glass to drink while stirring)
1/2 cup grated Parmigiano-Reggiano cheese 

Directions (tweaked from this):
1. Preheat oven to 375F. Cut butternut squash in half lengthwise. Scoop out seeds. Salt & pepper.


2. Flip over, add 3/4 cup of water to the pan, and pop in preheated oven for 40 minutes.

3. After 40 minutes, remove squash from oven. Flip over, sprinkle with 1 tbs olive oil & brown sugar. Pop back in oven for 10 minutes.

4. Scoop out squash and place to the side in a small bowl.


5. In a large saucepan or a french skillet, add 4 tbs butter along with diced onions. Brown the onions to the tipping point of burning over medium-high heat.


6. Add the rice to the onions along with 3 tbs olive oil. Stir to coat all pieces of rice. Let cook together for 3 minutes.

7. Spoon the scooped out squash into a medium-large pot and pour in 5 cups of chicken stock. Bring to a boil, lower heat, and let simmer for 9 minutes. During this time, feel free to mash with a potato smasher to create more of a pureed squash.

8. When the rice begins to bubble on the sides, add in 1 tbs each of minced sage and rosemary. Add 1/2 cup of white wine and stir until absorbed.


9. When the squash-stock mixture time is complete, ladle 1/2 cup of the mixture into the rice, stirring constantly. Let the stock almost completely absorb before adding more, 1/2 cup at a time. Continue this stock-stir-absorb-stock-stir-absorb pattern until all stock has been mixed into the rice.

 10. In a small sauce pan, melt 5 tbs butter along with the remaining 1 tbs minced sage. Cook until fragrant and sage is browned. Place to the side and keep warm for the final step.

11. As you continue to stir the risotto, it will become creamier and thicker. Once stock has been completely mixed in, stir in remaining 3 tbs butter, the shredded cheese, and a bit of salt & pepper. Let sit for 2 minutes.


12. Drizzle sage butter over risotto, stir in & serve immediately!!

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1 comment:

  1. I'll have to make this soon--we've had a decent crop in our garden this year, and I always forget about making risotto!