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RECIPE # 4734 BUTTERNUT SQUASH & HERB RISOTTO Friday Nov. 18, 2011

RECIPE # 4734 BUTTERNUT SQUASH & HERB RISOTTO Friday Nov. 18, 2011

CREATED Nov 18, 2011

 

AMANDA SAAD / HOME COOK, SELF PROFESSED FOODIE, RECIPE BLOGGER

INGREDIENTS:

 

One medium butternut squash, cut into ½" cubes

2 tbs extra virgin olive oil

kosher salt to taste

Four cups chicken or veggie stock

Juice of one lemon

One medium onion, finely chopped

1 cup Arborio rice

2 tbs butter

1 tsp cumin

dash cinnamon

1 tbs each fresh sage and thyme, chopped (if using dried herbs, use ½ tbs each)

 

 

Preheat oven to 425 degrees. Toss squash with 2 tbs olive oil and spread onto baking sheet. Sprinkle with kosher salt to taste. Roast in oven 20 minutes, stirring once halfway through, until squash is barely browned. Let cool. In the meantime, heat all the stock and lemon juice in a stock pot until warm. Do not allow to boil.Take half of the roasted squash cubes and puree in a blender, using ¾ cup of the stock to blend it completely. Set aside, along with the remaining squash cubes. Put butter and onion in a deep sauté pan over medium heat. Cook until onions are translucent, about five minutes. Add dry Arborio rice and stir, about three minutes. Add warm stock to the rice, about ½ cup at a time, and stir continuously. Add cumin and cinnamon. Do not allow rice to completely absorb the stock before adding more. All four cups of liquid will be used. Once all liquid is used, add the squash puree, thyme and sage. Continue stirring until risotto is desired al dente texture. Stir in reserved roasted cubes of squash and serve immediately.

Serves four. Enjoy! www.anorganicprocess.blogspot.com

 

PROCESS: