Butternut Squash Risotto With Arugula And Candied ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Trying to be frugal and not eat MEAT everyday, I made this last night with a homemade chicken stock. I cannot stress enough the difference it makes to use homemade stock. No box or can could ever make risotto this good :-) Ingredients:
for risotto |
1 small butternut squash |
2 tablespoon extra virgin olive oil, divided |
2 tablespoon unsalted butter, divided |
1 large minced shallot |
1 cup arborio rice |
1/2 cup dry white wine |
kosher salt and white pepper |
6 cups (or so) homemade chicken stock |
1/2 cup freshly grated parmigiano-reggiano, plus some shaved for garnish |
for salad |
4 handfuls wild baby arugula |
splash of aged balsamic |
splash of extra virgin olive oil |
candied walnuts |
note- please see my recipe for the walnuts posted here |
baby spinach gorgonzola and fresh raspberry salad |
Directions:
1. Preheat the oven to 400 degrees F.
2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Place the squash on a sheet pan and toss it with 1 TB olive oil, salt and pepper. Roast for 25 to 30 minutes, tossing once, until very tender (I like to squish mine a little with a fork so it's not big chunks). Set aside.
3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
4. In a heavy-bottomed pot or Dutch oven, melt 1 TB butter and 1 TB olive oil saute shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains.
5. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
6. Off the heat, add the roasted squash cubes, remaining 1 TB of butter and Parmesan. Mix well and serve with Arugula salad on side.
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