Saturday, February 12, 2011
Butternut Squash Risotto
Oh risotto, how I love you so. Creamy, squashy delicious risotto.
I posted a streamlined version of a risotto recipe back in January, which is one of my go-to recipes when that risotto craving hits. Which, to be perfectly honest, is pretty often.
Like the Portuguese Chicken (which if you seriously haven't tried by now, I'm demanding that you get to it), this was once again from my new Bon Appétit magazine that John got me a subscription to for Christmas. I'm not completely sure that that wasn't a slightly self-serving gift since he and his stomach will be reaping the benefits for all the new and awesome recipes that come out if it (just kidding). But, I love it. It's my new favorite cooking magazine. Cook's Illustrated is always an awesome source of recipes, but Bon Appétit has more recipes... and more deliciousness.
Butternut Squash Risotto
Adapted from Bon Appétit February, 2011
I changed the recipe a little bit, mostly to accommodate what I had on hand. I also tried to streamline the recipe a bit, combining the steps a bit so that this wouldn't take so long to make.
1 medium butternut squash, cut into 1/2 inch pieces
4 tbsp olive oil
1 tsp dried thyme
3 1/2 cups vegetable broth
1 1/2 cups arborio rice
1/4 cup sherry
3/4 cup toasted almonds
In a small skillet, toast almonds over low heat until lightly browned. Set aside.
Heat 2 tbsp olive oil in a skillet. Add onions, sprinkle with salt and cook over low heat until golden brown, about 20 minutes, stirring occasionally.
Meanwhile, heat 2 tbsp olive oil in a heavy bottomed pot over high heat. Add squash and sprinkle with salt and pepper. Cook, stirring frequently until lightly browned, about 5 minutes. Reduce heat to medium and add sage. Cook until soft, about 6 minutes longer. Transfer to a bowl and set aside.
In a medium saucepan, add 3 1/2 cups water and vegetable broth to a medium saucepan and bring to a simmer.
Once the onions have caramelized, add the rice to the skillet and coo, stirring constantly until slightly translucent. Add the sherry and cook until it is fully absorbed by the rice. Slowly add the warm broth 1 cup at a time to the rice, stirring constantly until absorbed. Continue adding broth and stirring until all the broth has been added to the rice and the rice is creamy. Season with salt and pepper and add toasted almonds. Sprinkle Parmesan cheese over risotto to serve.