Thursday, October 21, 2010

Butternut squash risotto

From the Today Show 10/20/10
Note: Check your broth for gluten!

Recipe: Butternut squash risotto

Giuliano Hazan, from "Every Night Italian"
  • 1/2 small yellow onion, finely chopped
  • 3 tablespoons butter
  • 1 pound butternut squash (about 3 cups diced)
  • Salt
  • Freshly ground black pepper
  • 1 3/4 cups rice for risotto (carnaroli, vialone nano, or arborio)
  • 1/2 beef and 1/2 chicken bouillon cube dissolved in 5 cups water
  • 2 tablespoons Italian flat-leaf parsley, finely chopped
  • 1/2 cup Parmigiano-Reggiano, freshly grated
Put the onion and 2 tablespoons of the butter in a large heavy bottomed pot over medium low heat. Sauté the onion until it turns to a rich golden color.
While the onion is sautéing, remove the rind and the seeds from the squash, then cut it into 3/4 inch cubes. When the onion is ready, add the squash to the pan with about 1/2 cup of water. Season with salt and pepper and cook until the squash is tender, which takes about 10-15 minutes.
While the squash is cooking, heat the broth in a saucepot and keep it at a very low simmer.
When the squash is tender and all the water has evaporated, add the rice and stir until it is well coated. Add about 1 cup of the hot broth and continue stirring. Add only enough broth to produce the consistency of a rather thick soup and wait until all the liquid is absorbed before adding more. Continue until the rice is al dente, which takes 20-25 minutes.
Remove from the heat and stir in the chopped parsley, the grated Parmigiano and the remaining tablespoon of butter. Taste for salt and serve at once.
Serving Size
Serves four to six people

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