Butternut squash risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Fine diced onion |
| 2 | Cloves garlic, chopped | |
| 8 | ounces | Arborio rice or any other |
| Short grained rice | ||
| 4 | ounces | White wine |
| 2 | cups | Roasted butternut squash, |
| Pureed | ||
| 12 | ounces | Chicken stock |
| Kosher salt to taste | ||
| Black pepper to taste | ||
| 4 | ounces | Brown chicken jus-heated |
| 1 | tablespoon | Parmesan cheese, grated |
| 2 | tablespoons | Chopped 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