11.02.2008

Butternut Squash Risotto

Martha Stewart Living

This had great, rich flavor.

1 medium butternut squash
6 C chicken broth
2 T unsalted butter
1 T olive oil
4 shallots, minced
2 C arborio rice
1/2 C dry white wine
freshly grated nutmeg (or a couple shakes of dried ground)
s & p
1 T chopped fresh rosemary (or a bit of dried)
1/2 C grated parmesan cheese

Cut squash in half. Put face down on a greased baking sheet and bake at 350 until soft, about 40 minutes. Scoop flesh from skin and mash lightly.

In a saucepan, heat stock to a simmer.

In a large heavy saucepan over medium heat, melt 1 T butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.

Add wine to rice and cook, stirring, until wine is nearly absorbed. Stir in a cup of broth and the squash; cook at a steady simmer until the liquid is nearly absorbed. Continue stirring in stock, a ladelful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add rosemary. Stir in remaining butter and most of parmesan. Serve immediately in shallow bowls garnished with remaining cheese and rosemary springs if desired.

4 comments:

  1. Do you think you could use Vegetable broth instead of chicken broth? I might try this tomorrow...sounds yummy.

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  2. Definitely! Let me know how it turns out.

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  3. I've never made risotto before - it intimidates me, somehow. But the other day I heard you could make it in a crock pot without having to stir. I might give that a try sometime...

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  4. It intimidates me, too. This is the only risotto I've ever made. But I love it and always order it in restaurants when they have it. Let me know how the crock pot variety turns out if you try it! I have been meaning to dig out my crock pot anyway...I recently had pulled pork from a crock pot that was yummy.

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