Winter Squash Risotto
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INGREDIENTS
- 2 ts Light-brown sugar
- 1 c Minced shallots or onions
- 2 ts Finely-chopped chervil
- 2 tb olive oil
- 4 tb Roasted-Garlic Puree; (see
- 8 tb Unsalted butter; room
- 1/4 ts Ground ginger
- === CARAMELIZED SQUASH ===
- Coarse salt
- 1/4 ts Thyme leaves
- Coarse salt
- 1 ts Finely-chopped marjoram
- 3 tb Unsalted butter
- 2 oz Bacon slab; diced
- Freshly-ground white pepper
- 1/2 ts Ground cinnamon
- Freshly-ground white pepper
- === RISOTTO ===
- 1 lb Italian Arborio rice
- 2 tb Chopped flat-leaf parsley
- 2 qt Double Turkey Stock; (see
- 1 lg Butternut squash; peeled,
- 1/2 c Dry white wine
- 1 ts Chopped sage
- === SPICED BUTTER ===
- And cubed
- Coarse salt
- Freshly-ground white pepper
INSTRUCTIONS
TO MAKE THE SPICED BUTTER: Combine all ingredients in a small bowl. Cover, and set aside at room temperature until ready to use. (You can prepare the butter up to 8 hours in advance, and store, refrigerated, in an airtight container.) TO MAKE THE CARAMELIZED SQUASH: In a large saute pan, melt the butter over medium heat. Place the squash in a bowl, and season with salt and pepper. Add squash to pan; cook, stirring occasionally, until browned, about 6 minutes. Cover; cook until tender, about 5 minutes more. Add the brown sugar; cook until squash has caramelized but still holds its shape, about 2 minutes. Set aside. (You may prepare the squash up to 1 hour in advance, and store, covered, at room temperature.) In a large saucepan, bring the Double Turkey Stock to a boil over high heat. Reduce the heat to a very low simmer. In a large heavy-bottomed saucepan, heat the oil over medium heat. Add bacon, and cook until lightly browned, about 5 minutes. Add shallots, and cook, stirring often, until softened, about 3 minutes more. Reduce the heat to medium-low. Stir in the rice, sage, and thyme. Cook, stirring with a wooden spoon, until the rice is coated, has released its starch, turns a milky opaque white, and begins to stick to the bottom of the pan, 7 to 10 minutes. Add the wine, and boil until completely reduced, 2 to 3 minutes. Ladle about 1 cup of the simmering stock into the rice. Cook, stirring often, until the stock has almost been completely absorbed by the rice. Continue cooking and stirring, adding another 1 cup stock only when the previous addition has been absorbed. After 15 minutes, begin tasting the rice. At this point, add the remaining stock, a little at a time, stirring between additions, until the rice is firm yet cooked through, 18 to 20 minutes. Stir in the reserved spiced butter and the parsley, and season with salt and pepper. Gently fold in the reserved caramelized squash, keeping the individual pieces as intact as possible. Divide the risotto among warm bowls, and serve immediately. Serves 6 as an appetizer, or 4 as an entree. Source: "Martha Stewart Living -
NOTES
Nutrition
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| Serving Size: 1 Serving (138g) | ||
| Recipe Makes: 6 servings | ||
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| Calories: 601 | ||
| Calories from Fat: 325 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 36.1g | 48 % | |
| Saturated Fat 22.2g | 111 % | |
| Monounsaturated Fat 9.9g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 91.6mg | 28 % | |
| Sodium 84.6mg | 3 % | |
| Potassium 83.7mg | 2 % | |
| Total Carbohydrate 62.6g | 18 % | |
| Dietary Fiber 2.6g | 10 % | |
| Sugars, other 60g | ||
| Protein 5.5g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 601
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