Meatless Monday - Butternut Squash Risotto
A few nights ago I was discussing butternut squash with friends and someone said "who doesn't love butternut squash?" Well, I imagine someone doesn't (and will tell me in the comments) but I don't think I know anyone that doesn't like it. So this might be a good recipe for company as well as family.
Ingredients:
Cut the squash into 3/4 inch cubes. Place on a cookie sheet and toss with the olive oil, a pinch of salt and a generous pinch of pepper. Roast for 25 - 30 minutes tossing once 1/2 way through the cooking. Set aside (this can be done a day ahead).
Heat the vegetable stock in a small, covered saucepan. Let it simmer on low.
In a dutch oven or large, heavy pot melt the butter and sauté the sage and shallots on medium-low heat until the shallots are translucent but not browned, about 10 minutes. Add the rice and stir to coat with butter. Add the wine and cook for 2 minutes then add 2 ladles full of stock to the rice. Add the saffron now if you're using it, plus a little salt and pepper to taste. Stir and simmer until the stock is absorbed, about 5 - 10 minutes. Continue to stir in the stock, 2 ladles at a time, every few minutes whenever the texture starts to get dry. Cook until the rice is cooked through but is still al dente, about 30 minutes total. Take the pot off the heat then add the roasted squash and parmesan cheese. Mix well and serve in hand crafted bowls.
Check out the gallery page - Future Relics Gallery by Lori Buff
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| Butternut Squash Risotto |
- 1 butternut squash, seeded, peeled, seeds removed
- 2 TBS olive oil
- Sea salt and freshly ground pepper
- 6 cups vegetable stock
- 6 TBS unsalted butter
- 2 ounce fresh sage
- 2 large shallots, minced
- 1 1/2 cups Arboroio rice
- 1/2 cup dry white wine
- 1 pinch saffron threads (optional)
- 1 cup freshly grated parmesan cheese
Cut the squash into 3/4 inch cubes. Place on a cookie sheet and toss with the olive oil, a pinch of salt and a generous pinch of pepper. Roast for 25 - 30 minutes tossing once 1/2 way through the cooking. Set aside (this can be done a day ahead).
Heat the vegetable stock in a small, covered saucepan. Let it simmer on low.
In a dutch oven or large, heavy pot melt the butter and sauté the sage and shallots on medium-low heat until the shallots are translucent but not browned, about 10 minutes. Add the rice and stir to coat with butter. Add the wine and cook for 2 minutes then add 2 ladles full of stock to the rice. Add the saffron now if you're using it, plus a little salt and pepper to taste. Stir and simmer until the stock is absorbed, about 5 - 10 minutes. Continue to stir in the stock, 2 ladles at a time, every few minutes whenever the texture starts to get dry. Cook until the rice is cooked through but is still al dente, about 30 minutes total. Take the pot off the heat then add the roasted squash and parmesan cheese. Mix well and serve in hand crafted bowls.
Check out the gallery page - Future Relics Gallery by Lori Buff
I love any kind of squash, looks delicious
ReplyDeleteIt is delicious, you should try it Linda.
DeleteWe are a squash and rice loving household... I am going to pin this to Pinterest so that I will remember to make it!
ReplyDeleteThat's a great idea Michèle, and thank you for reminding me to pin it myself so my pinterest followers can enjoy it too.
DeleteHO BOY yes it looks LOVELY!!!!!!!!!!
ReplyDeleteThanks Gary
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