We have had a butternut squash sitting on the counter for the past few weeks. It was starting to take on the look of a science experiment so I thought I had better use it up. It was a wet and cold day so I thought a risotto might be the way to go.
Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. But add in cooked butternut squash, in all its natural creaminess and perfection? Awesome.
The recipe I used was from Martha Stewart. It was different than most in that it cooked the squash with the rice. Normally cooked squash is added in at the end.I figured this technique would yield a better flavour so I went with it.
There was a curious thing though - the recipe called for no onion. Just about every risotto recipe I've ever made calls for some finely diced onion to be sautéed in butter first. I've been doing this for years. Chefs in Italy showed me how to do this during cooking classes. Needless to say I added this step.
The end result was amazing!
Butternut Squash Risotto
1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Sure looks good. I like squash, last night for dinner I use a spaghetti squash for noodles
Posted by: peppylady (Dora) | January 24, 2016 at 01:51 PM