Butternut squash risotto

4 servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
2tablespoonsFine diced onion
2Cloves garlic, chopped
8ouncesArborio rice or any other
Short grained rice
4ouncesWhite wine
2cupsRoasted butternut squash,
Pureed
12ouncesChicken stock
Kosher salt to taste
Black pepper to taste
4ouncesBrown chicken jus-heated
1tablespoonParmesan cheese, grated
2tablespoonsChopped sage

Directions

In a thick non-stick saute pan, heat the olive oil. Add onions and garlic, cover and sweat until they are translucent. Add the rice to the onion mixture, continue to sweat, while stirring until rice crackles. Add the wine, stir constantly until wine has evaporated. Add half of the squash puree' and stir in enough chicken stock to cover rice. Keep stirring until there is barely any stock remaining, then add stock to cover again. Keep repeating this process until the rice is al dente. Season with salt and pepper and remove from heat. Add remaining squash puree, stirring vigorously until the squash is incorporated with the rice. Put risotto on platter or into bowls and drizzle brown chicken jus all around the rice on top.

Garnish with cheese and sage. Serve immediately.

Yield: 4 servings

GOURMET GETAWAYS SHOW # GG1A04 from The Phoenician and Executive Chef: James Cohen