Saturday, September 10, 2011

Butternut squash Risotto

I was playing around last night and made a delicious risotto.  Here's my best reconstruction...

1 butternut squash, peeled, seeded, and cut into 3/4 inch cubes tossed in olive oil and then baked at 350 F for 15 minutes and broiled for another 10 minutes or so until browned

1 red onion, 1/4 inch dice
1/4 cup olive oil
2 cups rice (I used Thai)
2 cups white wine (I used a 'too good for cooking' chardonnay)
30 oz vegetable broth
freshly ground black pepper (to taste)

After pre-cooking the squash, saute over medium high heat the onions in olive oil in a wide coverable pot.  When the onions are translucent, add the squash and rice and about half the wine.  Stir until integrated and let sit until the liquid is absorbed.  Start pouring the vegetable broth and stir and let it integrate.  Repeat until all the vegetable broth is used.  The rice should be mostly cooked. 

Depending upon how well done it is, you might need to add some water. When it's almost done, stir in the remaining wine, turn down the heat to low and let it sit covered for about 10 more minutes until you serve it.  Adding the wine at the end adds a wonderful floral finish.  Plate with freshly ground black pepper.   

While this vegan version is delicious, if I'd had some fresh Parmesan I would have considered adding that and/or butter to make it even richer.

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