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January 23, 2006
Butternut Squash Risotto
This is a satisfying dish to make! It's creamy and hearty. It's my comfort food on a cold winter night!
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Our Ingredients
In Half
Finished Dish
One medium size butternut squash
Three Tablespoon extra virgin olive oil
Sea salt
1 cup aborio rice
One medium yellow onion
32 ounces vegetable stock
Heat oven to 375 degrees. Cut butternut squash in half lengthwise, scoop out seeds and pulp and discard. Brush olive oil on each side and sprinkle with sea salt on. Place face down in lipped baking dish and bake for one hour or until soft when pierced with a fork. Remove and let cool. When cooled scoop insides out and place in bowl. Set aside.
In a 2 quart saucepan place vegetable stock and bring to warm temperature. Heat 4 quart saucepan to medium heat and add 2 tablespoons olive oil. Add chopped onion and cook until soft. Add aborio rice and stir. Ladle vegetable stock into rice one ladle at a time until rice absorbs all of the liquid, stirring often. As liquid is absorbed add another ladle at a time until all vegetable stock has been absorbed. Add butternut squash and stir. Remove from heat. Season with salt and pepper or fresh parsley.
Posted by tracy at January 23, 2006 09:18 PM
Comments
Aloha,
Any particular tricks up your sleeve for halving the squash? I microwave mine (apx. 6 minutes per) to make the skins softer, however, cutting hot squash is no easy feat, either! Tips would be appreciated!
Posted by: Gail at January 29, 2006 04:26 PM
Hi Gail,
I always cut off the neck of the squash first, right at the point where the squash starts to widen/round. Cut the neck in half, then cut the round squash part in half -I use a sharp chef's knife which makes easy work of this :O)
Chef Sheri
Blissful Palate
Posted by: Sheri at February 5, 2006 03:38 PM
This was amazing, and I'm not even usually a huge b'nut squash fah! Here's what I did different:
1) busy week, so i bought the pre-cubed squash and roasted it in a dish in the oven with canola and freshly-ground salt
2) meanwhile, made risotto in pressure cooker...chopped some shallots finely, added oil to cooker, sauteed them a bit, added rice & stock & seasoning, closed lid. brought to high pressure and cooked 5-10 min.
3) added roasted squash cubes and stirred in. YUM!
Posted by: TofuForBrains at February 8, 2006 03:28 PM
