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Ingredients
- SQUASH
- 3 tablespoons unsalted butter
- 4 cups 1/2- to 3/4-inch cubes peeled and seeded butternut squash (from 2 lb squash)
- 1.5 teaspoon golden brown sugar
- Salt and pepper
- RISOTTO
- 3 cups low-salt chicken broth you’ll probably need more of these broths
- 3 cups beef broth
- 1 1/2 tablespoons olive oil
- 3 slices bacon, cut into 1/2 inch pieces
- 3/4 cup chopped shallots (about 5 large)
- 3/4 teaspoon finely chopped fresh sage
- 1/2 teaspoon finely chopped fresh thyme
- 2 cups arborio rice
- 1/3 cup dry Riesling just use whatever white you’ve got on hand and be done with it - probably double this too
- 2 tablespoons chopped fresh Italian parsley
- Freshly grated Parmesan cheese
Details
Servings 6
Adapted from thebittenword.typepad.com
Preparation
Step 1
SQUASH
Melt butter in large nonstick skillet over medium heat. Add squash. Sprinkle with sugar, then salt and pepper. Sauté 6 minutes. Cover; cook until almost tender, stirring often, about 5 minutes. Uncover; sauté until browned but still holding shape, about 8 minutes. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
RISOTTO
Combine chicken broth and beef broth in large saucepan an bring to simmer; cover and set aside to keep warm. Heat oil in large pot over medium heat. Add bacon; sauté until beginning to brown. Add shallots. Sauté until soft, about 4 minutes. Mix in sage and thyme; stir 1 minute. Add rice; sauté until kernels are white with translucent edges, about 4 minutes. Add wine; stir until wine evaporates, about 1 minute. Add 1 cup warm broth; simmer until broth is absorbed, stirring occasionally, 2 to 3 minutes. Add 1 cup broth; simmer until almost all liquid is absorbed, stirring occasionally, about 3 minutes. Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes. Season with salt and pepper. Mix in parsley and squash. Cook until squash is heated, about 1 minute. Transfer risotto to large shallow bowl. Serve, passing cheese separately.
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