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Butternut Squash Risotto

January 15, 2012

Bring me all kinds of squash any day of the week in any form you choose.  However some squashes and especially butternut squash is a problem for me.  When I broke my wrist it has been impossible for me to cut it when it is raw and of course many other kitchen duties, but good food does prevail.  So since I cannot just stop eating it I bake it partially, skin and cut it and start the recipe from that point but below I have described the recipe as you would normally bake it.

Butternut Squash Risotto

Ingredients

  • 1 Butternut Squash (cut in pieces)
  • 2 T. Olive Oil
  • Salt and Freshly Ground Pepper
  • 1 t. Fresh Sage (snipped)
  • 1 t. Fresh Rosemary (snipped)
  • 1 t. Fresh Chives (snipped)
  • 1 Medium Onion (chopped)
  • 2 T. Unsalted Butter
  • 2 C. Arborio Rice
  • 4 C. Chicken Stock (plus more if needed)
  • 1 C. Dry White Wine
  • 1/2 C. Parmigiano-Reggiano (freshly grated)
  • Parmigiano-Reggiano (for garnish)
  • 2 T. Unsalted Butter (for garnish)
  • Fresh Sage Leaves (for garnish

Preparation

  1. Toss the squash with the oil, fresh herbs and salt and pepper
  2. Bake at 350 degrees for about 30 minutes (until tender); remove from oven and mash (yet still leaving large pieces of squash) and set aside *
  3. Saute the onion in the butter over medium heat until translucent
  4.  Simultaneously heat the stock and keep warm on simmer
  5. When the onions are ready add the rice and stir until totally coated
  6. Add 1 C. of stock and stir until all liquid is absorbed before adding 1 C. of stock at a time while stirring (rice will become thick like soup, about 20 min.)
  7. Add the squash and stir thoroughly
  8. Saute a few fresh sage leaves in 2 T. of butter (for garnish)
  9. Remove the risotto from heat and stir in the cheese, some additional sage (snipped) and the 1-2 T. butter; taste for additional salt as needed
  10. Serve in warmed bowls; garnish with the sage butter, cheese and a few fresh sage leaves

Mashing Squash: You may totally mash squash, not at all or somewhat mash as I did

(Serves 4-8)

Recipe adapted from “Every Night Italian”  by Giuliano Hazan

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4 Comments leave one →
  1. January 18, 2012 21:43

    sweet work, love your theme, suits the site well 🙂

  2. January 16, 2012 11:26

    Looks wonderful!

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