Monday, May 24, 2010

Butternut Squash Risotto

Tonight's dinner was Butternut Squash Risotto... a delicious and filling comfort food. The best part is.... it is so simple to make.

You will need:
2 c. Butternut Squash (evenly cubed)
2 Tbsp. butter4 c. Vegetable or Chicken Stock1 Medium Yellow Onion1/2 c. Pumpkin Puree
1 1/2 c. Arborio Rice
1 tsp. vanilla
1/2 c. Parmesan Cheese (grated)
Salt & Pepper to taste
Fresh Chives (optional garnish)


I like to cube up and freeze several butternut squashes each fall. I use these for my risotto as well as soups or other casseroles. The butternut squash in your grocers freezer will work well too. Take your squash and simmer it in a 1/2 or so of your stock till tender. Then set it aside for later.
I like to dice up my onion small and then saute it in the 2 Tbsp. of butter. Once it is tender and translucent add the rice. The original recipe I used did not call for onions, so this pic was taken making that recipe. I enjoy the onions. It adds a little something extra. Let it get all coated in the butter for about 2 minutes. Then add 1/2 cup of the stock at a time. Keep stirring and wait to add more stock till the rice has absorbed all the previous liquid.


When you only have 1 cup of stock left, add the squash back in. I like chunks, but I like some of it to be smooshed up. Then I add the puree. When this heats back up and starts to reduce, add the final cup of stock a 1/2 cup at a time. Once the liquid is absorbed, stir in the vanilla & parmesan cheese. Give it a little taste before you season it. It is often on the salty side already from the stock. Garnish with the chives. I just snip them with my kitchen shears over the top. Now, enjoy!

Tonight I paired the risotto up with salad & steamed cauliflower to balance out the richness. I will be saving the collard greens for another night.

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