I love fall foods, especially, butternut squash. I also love cooking indulgent, yet easy meals on Sundays and making a dinner that covers both bases is exactly what I did last night. I made butternut squash risotto-a dish that was a huge hit and left both of us feeling a lot like George Costanza's date in that hilarious Seinfeld episode about the risotto she ate...........
mmmmmmmmmmmmmm mmmmmmmmmm mmmmmmmmm One bite and you'll be ready to move in! :)
Chef’s note: When you make this, you’ll be standing at the stove for a while so be sure to have a glass of wine close by before you start.
Butternut Squash Risotto
1Tablespoon olive oil
1 Tablespoon butter
12/ large butternut squash, peeled, and diced into 1/4-inch cubes
1 Tablespoon brown sugar
1 Tablespoon olive oil
1 Tablespoon butter
1 Cup minced onion (I used red onions but white onions will be fine)
2 cloves garlic, minced
¼ cup dry white wine
4 cups chicken stock
1 cup Arborio rice
¼ cup grated Parmesan cheese
1 teaspoon chopped fresh parsley
Salt and pepper to taste
To gently caramelize the squash: Preheat your oven to 375 degrees. Melt the butter and oil together over medium heat in an oven-safe sauté pan. Add the squash cubes and season with a dash of salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 4 minutes. Add the brown sugar and gently stir until the sugar is well-incorporated but not burning, about 3 minutes. Place the sauté pan in the oven and cook the squash for 10-15 minutes, until cooked through but not mushy. Set aside.
Meanwhile, to make the Risotto: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the rice, stirring constantly, until the rice is coated with the oil and it turns a milky opaque white color, about 2 minutes.
Deglaze the pan with the wine, stirring constantly, and cook until the wine is completely reduced and absorbed by the rice. Slowly add about ½ cup of the broth at a time, stirring more or less constantly through each addition, until all the stock is almost completely absorbed by the rice. This should take about 20-25 minutes.
Remove the risotto from the heat and stir in the caramelized squash, the Parmesan cheese and salt and pepper to taste. Garnish with chopped parsley and prepare to be completely satisfied.