Sunday, December 14, 2008

Squash Risotto

I love, love, love fall and winter squash, but I just don't always enjoy preparing them to eat. I didn't have a lot of food today, but I did have some arborio rice in the cupboard and squash in the produce bin, so I decided to give this recipe from Vegetarian Food for Friends a try. The original recipe included butter and wine, but I used Earth Balance vegan butter and extra broth instead of wine (I didn't have any, and today was a snow day so I couldn't go out and buy any). The recipe turned out pretty awesome, but after one dish, I was full!! Oh, and it also took quite a long time to make. But, if you have a snowy, cozy Sunday afternoon to spare, I would recommend making it. Enjoy!

Roasted Butternut Squash Risotto

Ingredients:
1 butternut squash (about 2 lb), peeled, seeded, and cut into small cubes
1/4 c. olive oil
4 T. butter
2 garlic cloves, chopped or crushed
pinch of dried oregano
pinch of dried sage
1 1/4 c. risotto rice, such as arborio
5 c. hot veg stock
3/4 c. white wine
1 t. lemon juice
salt and ground pepper

To prepare:

  1. Put the squash on a baking tray and sprinkle with salt and 2 T. olive oil. 
  2. Roast in a preheated oven at 400 degrees F for 30 minutes until tender.
  3. Put the butter, remaining 2 T. olive oil, and garlic in a medium saucepan. 
  4. Cook gently for 2 minutes, then add the oregano, sage, and rice. Let the rice absorb the buttery juices, then stir in a ladle of the hot stock. 
  5. Wait until the stock has been absorbed, then add the wine and the rest of the stock, a ladle at a time, making sure it has been completely absorbed between each addition. 
  6. Stir in the squash and lightly mash with the back of a fork, leaving some pieces whole. 
  7. Stir in the lemon juice and add salt and pepper to taste.

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