Monday, March 24, 2008

Butternut Squash Risotto

I needed something to go along with my Provencal Chicken, so I figured I'd give Rachael Ray's Butternut Squash Risotto another try.

I made it once a few months ago and didn't like it. I used brown rice, though, in an effort to be a bit healthier, and I think that had a negative effect on the texture.

This time, however, it still seems a tad try and not as "creamy" as she swore it would be when I saw her show. It was still good, though...

  • 1 quart chicken stock
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, grated or chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 (10-ounce) box cooked frozen butternut squash
  • Nutmeg, grated, to taste
  • 2 tablespoons butter
  • 7 or 8 leaves fresh sage, slivered (I omitted.)
  • 1 cup grated Parmigiano Reggiano (I omitted.)

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

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