Wednesday, June 6, 2012

Butternut Squash Risotto

 Butternut Squash Risotto

This was the first time I had attempted to make risotto, and it turned out tastier and more flavorful then any risotto I have ever eaten. The recipe is simple, and is now one of my new favorites. Because the risotto is full of flavor, I kept the chicken very simple. I coated the chicken with olive oil, salt, pepper, and parsley and cooked it in the oven at 350 degrees for about 30 minutes. The clean flavor of chicken went perfectly with this risotto. Here is how I made the risotto:


1. 1 medium butternut squash pealed and cut into 1 inch pieces
2. 1 tbsp dried sage leaves
3. 6 cups chicken stock
4. 1 medium onion, diced
5. 3 tbsp butter
6. 2 cups arborio rice
7. 1/2 cup dry white wine
8. 1/2 cup grated Parmesan
9. Salt & Pepper

1. To start, in a small pot add the butternut squash, 1/2 tbsp of sage leaves, 1 cup chicken stock, and salt. 

2. Cook until the butternut squash is tender. Drain the liquid into a separate bowl (you might need the liquid later). 

3. While your squash is cooking, add the rest of the stock and sage leaves to another pot and keep on simmer. 

4. In a large pot, heat your butter until melted, add the onion and cook until translucent. Keep on low heat, and add your rice and salt. 

5. Turn the heat to medium and add your white wine until the wine is absorbed.  Stir and turn the dial back to low heat and add 1/2 cup of stock. 

6. As the stock becomes absorbed add 1/2 cup increments of stock to the rice until the rice is tender. 

7. When you have reached the point of both the rice and squash being tender, add the squash to the rice. Add your Parmesan and serve!