Fall Butternut Squash Risotto



With the weather dropping in fall, I always begin to crave hearty recipes that fill my belly with warmth. This recipe can be served as a main or side. It's a labor of love, simple to make, but requires a bit of patience as you can't leave the pot. With my summers spent in Italy, I learned the only way to measure risotto is in the palm of your hand. It sounds too good to be true, but I promise you it works. If you're looking to host a dinner, or surprise your partner, give this creamy butternut squash recipe a try!


Serves: 6 Time: 1 hr 30 min


Ingredients:


1 cup dry white wine

2 quart chicken stock or vegetable stock

1 pack fresh cubed butternut squash

1 onion

2 shallots

2 sticks celery

3 long carrots

2 garlic cloves

2 tbs butter

2 tbs olive oil

2 tbs mascarpone

Parsley or micro greens for garnish



Instructions:


1. Peel Carrots. Finely cut onion, garlic, carrots, and celery. Bring a deep pot to medium/high heat pour olive oil. Toss in your onions and garlic to sweat till golden in color. Add remaining carrots, celery, and butternut squash to pot. Option to remove a few cubed butternut squash pieces for plating later. Sauté for 6 to 10 min then fill with chicken stock leaving 2 inches in liquid above vegetables. Season with salt and pepper. Cook till softened about 20 min. Purée in a food processor and set aside.


2. In a small sauce pot fill with chicken stock or (vegetable stock) on medium heat


3. Finely cut shallots, add to new deep pot with olive oil on medium high and sauté. Creating a cup with the palm of your hand you will fill your palm with rice 6x times and add to pot. Each palm full is considered a serving, and if you want extras you can always add a palm or two depending on the size. Begin to stir rice, and shallots till the rice is translucent in color. Then deglaze with white wine until almost dissolve from pan. Continue stirring always. Begin ladle in your heated stock in intervals at a time, while stirring the rice and waiting for it to evaporate. Cover for 5 min, and repeat. The secret is to have patience. Your rice will begin to expand and soften. Generally takes 20 min or more. Once the rice is at the texture of your liking then you can begin to slowly add the butternut squash puree. I generally leave it a bit al dente as it will also soften in the purée. For creaminess add the tbs of mascarpone, and the cup of parmesan cheese. Make sure to stir, so it's smooth in texture. Just before serving add the butter.


4. Chop some parsley for garnish or add micro greens.


5. Plate and garnish with your herbs of choice.


Bon Appétit!


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