Thursday, August 15, 2013

throwback thursday.. roasted butternut squash risotto


today is thursday!! that's just one day until friday! yeah yeah!! it's actually throwback thursday.. and today's recipe that i resurrected from the archives is roasted butternut squash risotto.. before making this i had never tasted risotto before.. i am now officially hooked.. it's amazing.. it's creamy.. it's smooth.. it's luscious.. it's soo satisfying.. yes it is a little labor intensive.. but only because you have to watch it.. so put your buds in our ears and rock out to pandora.. sway those hips.. sing.. and dance.. and stir that risotto... i promise if you've never made risotto you must try it, at least once.. if you've made it before you must try this recipe.. like this weekend you will not be disappointed..  original post here.. i really want you to try this.. hence repeating it.. *smile*


butternut squash risotto

prep time: 10
cooking time: 1.5 hour
servings: 8

ingredients:

1/2 whole butternut squash, peeled, seeded and diced
olive oil
2 tblsps. butter
sea salt and pepper
1/2 tsp. ancho chili powder
1 shallot, chopped
1.5 cups aborio rice
6 cups {approx} low sodium chicken stock
1/4 cup milk or heavy cream {i used organic skim}
1/2 cup parmesan shavings
finely minced parsley, for garnish {optional}

directions:

heat your oven to 375 and line a baking sheet with foil or parchment paper.. lay your cubed butternut squash in a single later out.. drizzle with olive oil and then salt, pepper and chili powder.. bake for about 30-40 minutes or until your squash is a golden brown and tender, but not falling apart..  and don't be tempted to eat half of it like i was.. while it's cooking take a heavy bottom large skillet, i used my iron skillet and heat your butter over medium heat, then add chopped shallot and cook for about 2-3 minutes or until translucent.. i cooked mine a bit to long which why you can see "darker" pieces in my rice.. don't do that.. ha it's ok if you do.. but try not to.. now add the arborio rice and stir cooking for about 1 minute.. i had my chicken broth in a pot on the burner behind my rice on low heat and using a 1 cup measuring cup began adding my warmed broth into the skillet and stirring to combine and as the liquid would be absorbed adding another cup of the broth and stirring.. continue to do this and stirring gently as the broth absorbs into the rice and the rice becomes tender.. add salt and pepper a few times along the way.. taste the rice after about 5 cups of the broth has been added and absorbed  and check the consistency of the rice, it should be tender.. once it's to the consistency you like add your squash (i added another tsp. of ancho chili powder at this point too) and stir gently.. add milk or cream and parmesan shavings and stir to combine.. taste and if needed add more salt and pepper or even a little more chili powder.. sprinkle with minced parsley and serve immediately.

enjoy and get cook'n!!

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