Thursday, November 11, 2010

Sasha & Brad's Kitchen: Butternut Squash Risotto

Squash and pumpkin are my two favorite vegetables this time of year.  I plan on making some squash soup for thanksgiving to rival the pumpkin soups I made this time last year and shared here. I figured that squash (or pumpkin) would make a delicious risotto, and I was definitely correct. I engineered this recipe, but this time my husband executed and prepared it - it was a delicious and perfect fall treat, prepared using the delicious ShopRite risotto that I received as part of the ShopRite blog panel that I am part of. You really could make this with fresh pumpkin as well, and it would also be great. You can prepare this using fresh butternut squash from your garden, or make it easy on yourself and buy it already cut up. Either way, the dish is surprisingly easy to make once you have the risotto making art down pat. Risotto is one of my husband's favorite dishes (both to make and to eat) and this one is certain to appear again on our dinner table. Brad and I are hosting Thanksgiving for my family this year, so I am really excited to try some great new pumpkin and squash recipes along with our holiday turkey!

Sasha & Brad's Butternut Squash Risotto
1 lb fresh squash, broiled and diced
1 onion, diced
2 T of butter or olive oil
1 cup white cooking wine
4-5 cups of low sodium chicken stock
1 1/2 cups of risotto
1/2 tsp cinnamon

To prepare the risotto, first roast the butternut squash at 400 degrees for about an hour and a half, until cooked. If you are using fresh squash, then get rid of the skin. If using cut up squash, you can then cut into smaller pieces. Squash is really hard to cut before you broil it - I always have a hard time cutting whole squashes open before putting them in the oven!

Cut up the onion and saute in the butter or olive oil. Then add the rice and coat in the olive oil / butter. Add the white wine, and allow to reduce by half. Add the chicken stock, one cup at a time, allowing the first cup of chicken stock to reduce by at least half before adding the next cup. In total, you will add somewhere between 4 to 5 cups of chicken stock before it gets to the right texture. Just before the risotto is done, mix in the cinnamon.

Usually we make risotto with parmesan cheese, but this time we left it out and it was just perfect - and healthier too! I did garnish with a tiny bit on top.

1 comment:

  1. I love this risotti, in Italy it's very famous.
    I like this blog and its recipes!!!
    Ciao ciao ;D


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