Sunday, 12 February 2012

Butternut Squash Risotto

Butternut Squash Risotto

The short grain that is used in Risotto is what lends the creamy texture that developes when you stir the liquid frequently while cooking this rice dish. It is deceivingly luxurious without the calories.  The added squash adds flavour, colour and is rich in antioxidents.  No one needs to know that except the cook, who will get rave reviews!
1tbsp grape seed oil (EVOO can be substituted)
1 small onion chopped fine
1cup Carnaroli or Arborio rice
1/3cup short grain brown rice
1cup white wine
2cup butter nut squash, peeled, seeded and  medium dice
1 tbsp basil pesto
1/2tsp ground coarse black pepper
6 cup hot chicken broth approx.
1/2cup grated pecorino romano cheese (parmegiano can
2tbsp butter (opt)

Sauté onion in oil on med. heat in a med. size saucepot until onions begin to become translucent.

Add brown rice stir to coat, toasting for 1-2min.  Add white rice and repeat process, stirring continuously so that rice does not stick to bottom.  Add wine, increase heat to #6 or #7 until wine begins to simmer stirring frequently until wine incorporates into rice.  Begin to ladle in broth approx. 1cup at a time stirring until liquid begins to absorb into rice and more is needed. Adjust heat if rice begins to absorb liquid too quickly.  After 2nd cup is absorbed tip in squash and add more liquid following the previous steps until all of it is finished and rice is cooked al dente (has a bite). 

When rice is cooked to your desired texture, readjust for seasoning, stir in cheese, butter if using and just before serving stir in pesto. 

*Pesto is added at serving time to prevent from turning black from the heat of the rice and for optimum*
Enjoy with love!


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