Butternut Squash Risotto
Posted November 28, 2007 – 8:53 pm in: Italian
Ingredients:
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1 small butternut squash (about 1-1/2 lbs.)
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salt and pepper
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1-3/4 c. chicken or vegetable broth
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1/2 c. water
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1 small onion, chopped (about 1/2 c.)
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1 large garlic clove, sliced thinly
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1-1/4 t. fresh ginger, peeled and minced
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3 T. unsalted butter (or olive oil, for non-dairy eaters)
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1/2 c. arborio or other good quality risotto rice, like carnaroli
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1/4 c. dry white wine
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3 T. chopped fresh chives
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garnish of chopped fresh chives and shaved Parmesan
Directions:
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Preheat oven to 450 F. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Salt and pepper the remaining half and place it, cut side down, in an oiled shallow baking pan with diced squash also seasoned with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Cool the squash, then scoop out flesh and chop coarsely.
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In a saucepan, bring broth and water to a simmer and keep it warm. In another saucepan sauté onion, garlic and ginger in butter or olive oil over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 c. of the warm broth and cook at a simmer, stirring constantly, until absorbed. Continue simmering and adding broth, about 1/4 c. at a time, stirring constantly and letting each addition be absorbed before adding the next, until about half the broth has been added.
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Stir in diced and chopped squash and continue simmering and adding broth in the same manner until rice is tender and creamy-looking but still al dente, about 20 minutes. Stir in salt and pepper to taste, and chives. Top with Parmesan curls.
Serves 4.
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