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butternut squash risotto with rosemary |
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Monday, 08 December 2008 |
butternut squash risotto with rosemary
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It's a pain cutting up a whole butternut squash, so I make this recipe with either cubes from the "neck" of a large squash or with packaged cut-up squash I find in the store. To use the neck of a whole squash, slice it off the bulbous base, peel it with a paring knife, then cut into 1/2-inch pieces; reserve the base to roast later. If using packaged squash, cut the large chunks into 1/2-inch pieces.
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serves 4 as a main dish; 6 as a first course
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prep time: 20 minutes |
cook time: 25 minutes |
1 quart chicken broth
1 shallot, finely chopped
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
salt
1-1/2 cups arborio rice
1/2 cup white wine
about 2 cups butternut squash cubes (see note above)
2 ounces gorgonzola cheese or 1/2 cup grated parmesan cheese (plus more for serving)
freshly ground pepper
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Combine the broth and 2 cups water in a saucepan on a back burner and heat until it’s steaming, then turn off heat.
In a wide saute pan on the front burner, cook the shallot and rosemary in the olive oil with a pinch of salt until shallot softens, about 1 minute. Add the rice and stir until coated with oil. Pour in the wine and stir until it is absorbed. Add a ladleful of hot broth (about 1/2 cup) from the back pan; cook, stirring, until just absorbed. Add another ladleful of broth and cook, stirring, until absorbed. Repeat 2 more times.
Stir in the butternut squash and half the broth remaining in the back pan and let come to a boil. Reduce heat to low, cover risotto pan, and simmer until broth is absorbed, about 8 minutes. Uncover and add 2 more ladlefuls of broth, stirring until absorbed, then taste risotto to make sure it is “al dente” (if not, add another ladleful of broth). Turn off heat under risotto and stir in cheese (if using gorgonzola, break up with your fingers as you add it); season with pepper. Stir in any leftover broth and let sit for a minute or two to absorb. Serve risotto in warmed bowls, sprinkled with more Parmesan if desired.
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