In my attempt to cook with in-season vegetables, I have been looking up recipes for butternut squash. Having already made a wonderful quinoa with roasted zucchini and butternut squash, and a lovely homemade pizza with butternut squash and goat cheese, I found one more recipe to try. Although a little intimidated by risotto, I gave it a shot. I'm glad I did; it came it wonderfully.
Ingredients
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine (I used Sauvignon Blanc)
- 1 whole butternut squash
- 1 tablespoons butter
- 1/2 cup grated Parmigiano Reggiano
Directions
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
Recipe adapted from Rachel Ray
