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butternut squash risotto with rosemary |
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Monday, 18 February 2008 |
butternut squash risotto with rosemary
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Few things excite me more than seeing pre-cut butternut squash in the produce section. Peeling and cutting whole squash is a pain, so when someone else has done it for me, I grab it and make this creamy risotto (which happens to be a primo after-ski dinner if you are so lucky as to be on the slopes this “ski week.”) Plus, I’ve streamlined the technique so you don’t have to stir constantly.
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serves 4 as a main dish; 6 as a first course
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prep time: 10 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 Carnaroli or Arborio rice
1/2 cup white wine
12 ounces pre-cut butternut squash, cut into 1/2-inch cubes (see note)
2 ounces creamy gorgonzola or 1/2 cup grated Parmesan (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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To make this a complete meal: As a main course, just serve a tart salad alongside, such as treviso and endive slaw. As a first course, follow up with a roast chicken or pork loin and the salad.
Note: Whole Foods is a great source for pre-cut butternut squash; look in the produce section near the cut-up fruit. You can also find it vacuum-packed or frozen in many markets. Or buy a small butternut squash and peel, seed, and cut it into 1/2-inch cubes.
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