Butternut Squash Risotto
|
Cooking time: 35 minutes for menu |
This is the first time I've fixed a butternut squash. The first thing I noticed was that it was much larger and meatier than my usual acorn squash so it needs to be for 2 meals. Depending on the size you get we'll use roughly 1/3 for the risotto and the rest on Monday as the vegetable. I like the salty accents of ham with winter squashes. I bought a large slice, almost 1/2" (1.25cm) thick and divided it in half for tonight and Thursday. I had about 8 oz for each night.
Butternut Squash and Ham Risotto Time: 35 minutes
This is based on a recipe from the cook book 'Risotto'. As always, the end result should be creamy, smooth, almost soup-like, never stiff. The squash gives a bit of sweetness to the risotto and adds to the overall velvety texture...and it's a lovely color!
1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 - 2 1/4 cups chicken stock
1 onion
1 cup shredded butternut squash
1 tomato
1 tbs butter
3/4 cup Parmesan cheese - freshly grated (about 2oz, 60gr)
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion and tomato. Peel butternut squash using potato/vegetable peeler. Cut it in half the long way (blossom to stem) and remove seeds. Using large holes on grater, shred part of the squash until you get 1 cup. Wrap the remainder in film and refrigerate. In medium saucepan heat butter over medium-high heat. Add onion and tomato, sauté 5 minutes. Add squash and sauté 5 minutes longer. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
Condimenti
1 slice, 8oz (250gr) baked or deli ham
12 - 15 fresh sage leaves, half that number if the are large - more than 2" (5cm) long
1 tsp olive oil
Cut the ham into bite-size pieces. Heat olive oil in nonstick skillet. Add ham and sage and sauté until ham is lightly browned. Turn heat to very low and keep warm until needed.
top of page
Cooking Schedule:
35 minutes for menu |
Cut ham |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
