Posts tagged ‘Butternut Squash’

Butternut Squash Risotto

When I bought the squash for the Butternut Squash Apple Soup below I went a little crazy and bought 2 of them knowing full well that I wouldn’t use both of them. So for the past week or so that stupid squash has just been sitting there. Perhaps it’s just mocking me for being stupid enough to buy two of them. Anyway, I had a bag of risotto just sitting in the pantry and I figured that I might as well use it. So Butternut Squash Risotto was clearly the way to go.  Traditional risotto uses white wine and Parmesan cheese. In this recipe I opted to use red wine based entirely on the fact that it was the only thing I had and I was not about to go out in a blizzard to get a bottle of white. Also, I left the cheese out, which is typically added at the very end of cooking, and replaced it with goat cheese, which I sprinkled on top.

            All in all, I was impressed with the outcome based on the fact that 1) I had never made risotto before and 2) I didn’t quite follow any specific recipe. Don’t worry if you don’t either. I promise that the risotto police will not come after you.

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Ingredients:

For the roasted squash-

1 butternut squash, peeled and chopped

2 to 3 cloves of garlic, peeled and cut into quarters

1/8 cup olive oil

Salt and pepper to taste

Preheat oven to 350 degrees (f). Place squash, garlic, oil, and salt/pepper into glass Pyrex dish or roasting pan and toss to coat all pieces. Cover with foil and bake for about 45 minutes or until squash is easily pierced with fork.

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Allow to cool slightly. Then, lightly smash pieces with fork or potato masher.

For the risotto-

4 tbs butter

½ medium onion

2 ½ cups risotto (aberro rice)

4 cups vegetable broth

1 ½ cups water

½ cup wine (red or white)

2 tsp salt

Combine all liquids and salt in a mixing bowl.

Melt butter in medium saucepan. Add onions and sauté for 3 to 4 minutes. Add risotto and stir for another 5 or 6 minutes. Make sure the risotto is coated evenly in the butter and onion mixture.

Add liquids to risotto and onion mixture using ladle. Add slowly making sure all liquid is absorbed before adding another ladle. Cook on medium low maintaining a low simmer. Stir constantly.

After about 20 to 25 minutes all liquids should be absorbed. At this point, you should remove the risotto from the heat and mix in the mashed squash and garlic mixture.

Serve immediately with goat cheese sprinkled on top.

 

January 19, 2009 at 4:05 am 3 comments


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