Winter Squash Risotto
By @kellysalwayscooking
Adapted from NY Times
Serves 4
Ingredients:
Instructions:
Preheat the oven to 425. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Roast for 30 minutes, stirring a couple of times during the bake, until tender and caramelized. Remove from the oven and set aside.
Bring the stock to a simmer in a saucepan.
Heat remaining 2 tablespoons of olive oil in a large, heavy wide saucepan or Dutch oven or medium heat. Add the onion and cook, stirring frequently, until the onion begins to soften. Add 1/3 of the squash, the garlic, and 1/2 teaspoon of salt. Continue stirring until the garlic becomes fragrant, about a minute, and then add the rice. Cook, stirring, until the grains become translucent.
Stir in the wine and cook, stirring constantly until the wine has almost evaporated. Stir in a ladle or two of simmering stock, just enough to cover the rice and squash. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of stock, and continue to cook in this fashion, not too fast and not too slow, adding more stock when the rice is almost dry, for 20-25 minutes, or until the rice is cooked al dente. Taste and adjust seasoning.
Add the remaining roasted squash and another 1/2 cup of stock to the rice. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve immediately.
Adapted from NY Times
Serves 4
Ingredients:
- 1 lb winter squash, peeled and cut into 1/2” dice
- 3 tablespoons extra virgin olive oil
- 8 cups vegetable stock
- 1 small onion, diced
- 2 large cloves garlic, minced
- salt to taste
- 1 1/2 cups Riso Nano Vialone Veronese IGP
- 1/2 cup dry white wine
- 1 teaspoon chopped fresh sage
- 1/2 cup Parmigiano Reggiano
- 3 tablespoons chopped fresh parsley
- freshly ground pepper
Instructions:
Preheat the oven to 425. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Roast for 30 minutes, stirring a couple of times during the bake, until tender and caramelized. Remove from the oven and set aside.
Bring the stock to a simmer in a saucepan.
Heat remaining 2 tablespoons of olive oil in a large, heavy wide saucepan or Dutch oven or medium heat. Add the onion and cook, stirring frequently, until the onion begins to soften. Add 1/3 of the squash, the garlic, and 1/2 teaspoon of salt. Continue stirring until the garlic becomes fragrant, about a minute, and then add the rice. Cook, stirring, until the grains become translucent.
Stir in the wine and cook, stirring constantly until the wine has almost evaporated. Stir in a ladle or two of simmering stock, just enough to cover the rice and squash. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of stock, and continue to cook in this fashion, not too fast and not too slow, adding more stock when the rice is almost dry, for 20-25 minutes, or until the rice is cooked al dente. Taste and adjust seasoning.
Add the remaining roasted squash and another 1/2 cup of stock to the rice. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve immediately.
