Wednesday, October 8, 2008

Butternut Squash Risotto

Last night, while watching the debate, I read thru some old cook books that I hadn't used in years. (I know... gasp.... I was not 100% focused on the debate.. sshhh don't tell... Oh well you can't blame a girl for multi-tasking.) Butternut Squash is one of my favorite fall produce, in fact I bought one at the store yesterday, & what great timing as I found this recipe in Williams-Sonoma "Vegetarian for All Seasons". I thought I would give it a whirl. It was very easy, hearty and enjoyable. :) I used Arborio Rice, and quartered the recipe.

Butternut Squash Risotto
Serves 6

1 lb Butternut Squash
7 1/2 - 8 cups Vegetable Stock
2 Tbsp minced fresh parsley (I cheated and used dried)
1/4 tsp ground Nutmeg
salt and pepper to taste
1/4 c extra virgin Olive oil
1 yellow onion, diced
1 1/2 cups Carnaroli or Arborio rice

  • The original recipe calls for baking the Squash, but I was a hungry girl just home from I hit the microwave. Slice Squash in half, wrap halves in plastic and cook for 6-8 minutes (individually) until tender.
  • Pour stock in saucepan and bring to boil. Reduce heat to low so that it barely simmers.
  • Scoop out pulp from cooled squash halves & place in food processor with 1/4 c of stock. Puree until smooth. Transfer to a saucepan & add parsley & nutmeg. Cover to keep warm, adding a little stock if the puree dries out.
  • In Saucepan over medium heat, warm olive oil. Add onion & saute until softened. Add rice, stir to coat with oil, & cook until the edges are translucent (3-4 minutes). Add a ladelful of simmering stock, & continue to stir constantly over heat. When stock is almost fully absorbed, add another ladelful. Stir steadily to keep rice from sticking & continue to add more stock, as soon as each ladelful is absorbed. The risotto is done when the rice is tender but firm, about 20 minutes. Stir in 1/4 cup of the squash puree and season with salt and pepper.
  • Divide remaining Puree among individual plates. Spoon risotto into ramekin, packing it tightly. Unmold the risotto on top of the squash Puree.

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