Email to Cat      

Butternut Squash Risotto

Source of Recipe


Tom Douglas






List of Ingredients



• 1/2 medium butternut squash, about 1/4 lb.
  
• 2 tsp olive oil
  
• 4 Tbsp soft butter, divided
  
• 2 cups arborio rice
  
• 6 to 8 cups chicken stock, heated to a simmer
  
• 2 cloves garlic, minced
  
• 1 cup freshly grated Parmesan cheese
  
• 2 Tbsp chopped mixed fresh herbs, such as rosemary, thyme and sage
  
• Salt and freshly ground black pepper
  
• Fresh sage leaves, for garnish
  






Instructions



1. Preheat oven to 350 degrees (F). Scrape the seeds out of the squash half, brush the cut surfaces with the olive oil and place on a baking sheet. Bake for about 40 to 45 minutes, or until flesh of squash is very soft. Remove squash from the oven and scoop out the flesh. Coarsely chop the squash and set aside.
   
   
2. Melt half of the butter over medium-high heat in a large saute pan. Add the raw rice and stir until grains are coated with butter. Add the minced garlic and stir for a minute. Start adding the simmering chicken stock, 1 cup at a time, only adding more chicken stock when the rice has absorbed almost all of the stock already in the pan. Stir frequently.
   
   
3. When rice is cooked to the al dente stage, add the rest of the butter, the roasted squash, Parmesan cheese and herbs. Add a little more chicken stock, just enough to make the risotto soupy and creamy in consistency. Season to taste with salt and pepper.
   
   Serve hot, garnished with fresh sage leaves, as an accompaniment with chicken or salmon.