When the weather outside is cool...
... and winter staples are abundant...
... there is nothing better than simple ingredients...
... and a little fresh grated nutmeg...
... so good.
Butternut Squash Risotto: (recipe adapted from here)
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 4 cloves, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 lb fresh butternut squash peeled and cubed (3/4" cubes)
- Nutmeg, grated, to taste
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, slivered (pluse some for garnish)
- 1 cup grated Parmigiano Reggiano
- Shaved Parmigiano Reggiano (for garnish)
In a medium sauce pot bring chicken stock plus 1-2 cups to a boil and then reduce heat to a low simmer.
In another medium pot, steam butternut squash cubes until just tender.
While the squash is steaming, saute onions in a large skillet over medium heat until they are just soft and translucent and then add garlic and saute for a minute or two more. Add the Arborio rice and toast it with the onions and garlic for 2-3 minutes. Add winde and cook out completely, stirring occasionally. After this, ladel in the stock, one ladle at a time, allowing the liquid to be absorbed before adding more. Do this until the rice is soft, with a bit of bite (al dente). This will take about 18-20 minutes.
Once the rice is cooked, take half of the squash and mash it, reserving the rest of the cubes. Mix the mashed squash, parmigiano, butter and sage into the rice. Salt and pepper to taste.
When serving garnish each plate with a few of the squash cubes, fresh slivered sage and a bit of freshly grated parmigiano.
* Last time in Recipes: King's Cake