Monday, November 15, 2010


I am legit obsessed.  I warned you. MORE SQUASH.  I have one more squash recipe that I'm going to throw at you all and then I'll lay off. I swear.

Squash Risotto

1 squash skinned and diced (acorn or butternut, 1 prepped package from the supermarket is a-okay)
1 cup arborio rice
1 tablespoon unsalted butter
1 tablespoon EVOO
1/2 medium onion, thinly sliced and diced
1/2 cup dry white wine (though I used red the first time I made this and it tasted amazing)
1/2 cup grated parm + more for serving/garnish
4 - 6 cups of GF vegetable or chicken stock, room temperature or slightly warmed if possible
kosher salt
ground sage

Heat a medium sized saucepan over medium/high heat.  Add 1 tablespoon of EVOO and 1 tablespoon of butter.  When butter melts, sautee onion and squash for a few minutes, until onions are transluscent and squash are almost tender, poked easily with a fork.  Add rice and stir to coat in butter/oil.  Add a teaspoon of ground sage and wine and stir frequently until all liquid has evaporated (about 2 or 3 minutes). Reduce heat and add in stock, no more than a cup at a time.  As you begin to add stock, add a large pinch of nutmeg, another teaspoon of ground sage, a tablespoon of dried thyme and pepper per your taste. A pinch of salt is often needed to bring everything together. Stir frequently.  Add more stock once the rice has absorbed it all. After  about 25 minutes of this (aka when the rice is almost cooked), stir in parmesan.  All total, it should take the risotto 30 - 35 minutes of cooking.  Be sure to have extra stock on hand (water is fine if you run out), as arborio is some thirsty rice.

Serves 4.

No comments:

Post a Comment