Saturday, January 16, 2010

Squash Risotto Recipe

The Squash Risotto turned out delicious last night and I think that it also would be delicious without the Parmigiano Reggiano. Here is how I made it

You will need

- 1 small winter squash, peeled cut into small chunks (about 1-1/2 cups)
- 1 small onion - diced
- 2 cloves of garlic -finely chopped
- Olive Oil
- 3/4 C of dry white wine (I used Sauvingon Blanc)
- 1 C of Risotto Rice (Arborio, Vialone Nano, or Carnaroli - I prefer Carnaroli)
- 4 - 5 C of good chicken stock (I Pacific Foods Chicken Broth - one "box")
- Rind of Parmigiano Reggiano & additional grated Parmigiano Reggiano (Optional)
- 1 - 2 TBL Earth Balance (Optional but use if you omit the cheese)

1. heat 1 - 2 TBL of Olive Oil
2. add Onion , some salt and saute until onions are soft
3. add Squash & Garlic and saute for another 5-8 minutes until squash get golden color
4. add Rice (you may need to add a little more Olive Oil) and saute until rice kernels get a
little translucent
5. add White Wine and let mixture absorb all the liquid
6. add 1-2 ladles of Chicken Stock (all rice should be covered and extra liquid should be on top)
& stir well
7. add Parmigiano Reggiano rind if using
8. add more Chicken Stock 1 - 2 ladles as needed (as the liquid gets absorbed into the rice) -
keep stirring - continue until rice is tender, and the dish is smooth and creamy
9. If using, add Earth Balance

Serve immediately we eat it with additional Parmigiano Reggiano

As a side note, chop the squash into really small chunks as it will not fall apart :)

If you make it, would you please let me know if you liked it? Thank you :)


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