This recipe requires some planning because you will need to have an already roasted squash ready for the risotto. Make roasting the squash your first step.
- 1 butternut squash, about 1 1/2 lb.
- 1 Tbs. extra virgin olive oil
- Salt and freshly ground black pepper
- 2 Tbs. melted butter
- 1/3 cup maple syrup
- 1 tsp. rosemary
- 2 Tbs. extra virgin olive oil
- 1 onion, diced
- 2 cups Arborio rice
- 1 cup white wine
- 8 1/2 cups vegetable stock or water
- 1 cup Squash Purée
- 1 cup diced roasted butternut squash
- 2 Tbs. butter
- Salt and freshly ground black pepper to taste
1. Preheat oven to 375°F.
To make Squash Purée:
2. Cut a squash in half lengthwise, and remove its seeds. Rub its insides with olive oil, and season it with salt and pepper. Place squash on a baking sheet, flesh side down. Cook about 30 minutes, or until squash is soft. Remove it from oven, and purée 1 cup squash flesh in a blender or food processor with butter, syrup and rosemary until smooth. Season with salt and pepper, and set it aside. Dice 1 cup of roasted squash, and set it aside.
To make Squash Risotto:
3. Heat oil in a large saucepan over medium-low heat, and add onion. Cook onion for 1 to 2 minutes, but do not brown it. Add rice, and when it is hot, add wine and cook, stirring well, until rice absorbs wine, about 2 minutes. Begin to add stock 1 cup at a time, stirring constantly and cooking until stock is absorbed. Repeat process until all stock is used up, for 20 to 30 minutes. Stir in Squash Purée, roasted squash and butter. Season with salt and pepper, and serve.
With flavors of squash and maple syrup dominating this dish, go for a Viognier such as the California R.H. Phillips or a Meridian Gewürztraminer, both just slightly sweet enough to balance this comfort food.
- Serving Size: SERVES 4 to 6
- Calories: 550
- Carbohydrate Content: 87 g
- Cholesterol Content: 20 mg
- Fat Content: 17 g
- Fiber Content: 5 g
- Protein Content: 10 g
- Saturated Fat Content: 6 g
- Sodium Content: 740 mg
- Sugar Content: 19 g