![\"butternutrisotto\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/01\/butternutrisotto.jpg\" "\\"butternutrisotto\\"")
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The pickings were pretty slim at the farmers market yesterday \u2013 a few greens, some root vegetables, Brussels sprouts, several varieties of apples and butternut squash.<\/p>\n
It’s a good thing I like the mildly sweet, fruity flavor and velvet texture of the buff-colored winter squash with the long neck and bulbous bottom.\u00a0 I have a feeling butternut squash going to be a fixture on my winter menus this year.<\/p>\n
That won’t be such a hardship.\u00a0 This squash is immensely versatile.\u00a0 It’s great roasted, pureed in soups, or even just steamed with butter.\u00a0<\/p>\n
I particularly like it in this risotto recipe from the new cookbook, “Gourmet Today,”<\/a> edited by Ruth Reichl (Houghton Mifflin Harcourt, 2009).\u00a0 The rich flavor of the squash brings a luxurious note to Arborio rice slowly cooked in white wine and chicken stock until creamy.\u00a0 Plenty of butter, Parmigiano-Reggiano and a shower of chives make it upscale comfort food.<\/p>\n The bright orange flesh of a butternut squash looks very similar to pumpkin but it’s sweeter and less watery.\u00a0 Like a pumpkin, this squash also has a rock-hard rind, although it has far fewer seeds.\u00a0 Peeling and chopping this vegetable is the hardest part of the preparation.\u00a0 You’ll need a really sharp peeler.\u00a0 Some cooks recommend using a U-shaped vegetable peeler and I’ve found it does work a little better than a conventional model, but peeling is never easy.\u00a0 A sharp, heavy knife also makes the cutting easier.<\/p>\n Once your squash is cut up, you’re home free.\u00a0 The cubes roast in the oven while you prepare the risotto on top of the stove.\u00a0 Stir in the roasted squash in the last few minutes and you’ll have an elegant risotto worthy of company.<\/p>\n 1 2-pound butternut squash, peeled, seeded and cut into 1\/2-inch cubes Preheat oven to 450 degrees.\u00a0 In a large bowl, toss squash cubes with olive oil, salt, and pepper.\u00a0 Spread squash on a lightly oiled baking sheet in a single layer.\u00a0 Roast 35-45 minutes, stirring now and then until squash is browned and tender.\u00a0 Remove from oven and set aside until risotto is ready.<\/p>\n About 30 minutes after the squash goes into the oven, pour chicken broth and water into a medium saucepan and bring to a simmer over medium heat.\u00a0 Lower heat to reduce simmer to a few bubbles.<\/p>\n In a wide heavy pot with a capacity of 4 quarts, melt 2 tablespoons butter over medium heat.\u00a0 Add onion and cook until softened, 3 or 4 minutes, stirring occasionally.\u00a0 Add garlic and cook 1 minute, stirring constantly to avoid burning.\u00a0 Add rice and cook, stirring gently, for about a minute.\u00a0 Then add wine and simmer until absorbed, 1 to 2 minutes.<\/p>\n Now add 1 cup warm broth to the rice mixture and stir until liquid is absorbed.\u00a0 Continue adding broth \u00bd cup at a time, stirring between additions until it’s absorbed.\u00a0 You may not use all the broth.\u00a0 When the risotto is ready it will look creamy and a little loose but the grains will remain slightly al dente at the center.\u00a0 This should take about 18-20 minutes.<\/p>\n To finish, stir in the roasted squash, remaining 2 tablespoons butter, Parmigiano, and chives.\u00a0 If the risotto is too thick at this point, thin with some of the remaining broth.<\/p>\n Serve immediately, passing around the additional cheese for diners to add as they wish.<\/p>\n \u2013”Gourmet Today,” edited by Ruth Reichl<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" The pickings were pretty slim at the farmers market yesterday \u2013 a few greens, some root vegetables, Brussels sprouts, several varieties of apples and butternut squash. It’s a good thing I like the mildly sweet, fruity flavor and velvet texture of the buff-colored winter squash with the long neck and bulbous bottom.\u00a0 I have a … Continue reading Butternut squash for a winter risotto<\/span> BUTTERNUT SQUASH RISOTTO<\/strong>
\nServes 4<\/em><\/p>\n
\n2\u00bd tablespoons olive oil
\n\u00be teaspoon salt
\n\u00bc teaspoon freshly ground black pepper
\n4 cups canned reduced sodium chicken broth
\n1\u00bd cups water
\n4 tablespoons (\u00bd stick) unsalted butter, divided use
\n1 small onion, chopped
\n1 tablespoon minced garlic
\n1\u00bd cups Arborio rice
\n\u00bd cup dry white wine
\n\u00bd cup finely grated Parmigiano-Reggiano, plus more for serving
\n3 tablespoons minced chives<\/p>\n