Friday, October 9, 2009

Butternut Squash Risotto (FPF)

I realize that this is the second time this week that I'm posting about squash (or squarsh, if you want to try to imagine how it sounds when I say it,) but it's that time of year people! If you think this is bad, wait until I turkey you to death the week after Thanksgiving!

In this edition of Food Processor Fridays, I'll show you how to make butternut risotto, using your food processor to do all the prep work. If I could figure out a way for my Cuisinart to stand over a stove and stir, I'd be a real hit, wouldn't I?

My version has as much, if not more, squash as rice. It's my way of getting to eat a bigger serving of the stuff without overdoing it on the rice. More veggies, more fiber, less calories.... you know the routine. If you decide you like more rice than squash, just use one half of the squash instead of the whole thing.

Butternut Squash Risotto

2 TBSP olive oil
1 onion, quartered
2 cloves garlic
2 TBSP fresh sage leaves
salt and pepper
1 small butternut squash, peeled, cut into pieces small enough to fit into chute
1 1/2 cups Arborio rice
I cup white wine
4-6 cups chicken broth (I used all 6)
2 ounces Parmesan cheese
1/4 cup fresh parsley

Heat chicken broth in a sauce pan and keep warm on low heat.

Fit food processor with the metal blade. Place the onion, garlic and sage leaves in the processor bowl and process until finely diced.

Heat olive oil over medium heat in large pot and add the onion, garlic and sage. Season with salt and pepper and saute for a few minutes while you're processing the squash. Stir occasionally so the garlic doesn't burn.

Fit food processor with shredding disc. Shred squash pieces and add to the pot. Season again with salt and pepper. Saute for 4-5 minutes, stirring frequently, until squash has softened a bit.

Add rice and stir well to combine. Saute for 4-5 minutes then add the wine.

When the wine has reduced a bit, start adding the chicken broth, a half cup at a time, stirring frequently, and adding the next half cup when the previous broth has been absorbed, 3-5 minutes. Continue adding the broth and stirring until rice reaches desired, creamy consistency, 30-40 minutes. Remove from heat.

Rinse out processor bowl and fit with metal blade. Place parmesan cheese and parsley in the processor bowl and process finely.

Add cheese and parsley to risotto and stir until well combined.



16 comments:

Lady P said...

believe it or not, i had bookmarked a similar recipe last week - but just couldn't get the desire and curiosity up to cook it - you see, the squash was in big chunks against the white arborio rice, and it, well, just didn't look as appealing as the "idea" of it sounded. now yours, however, looks really festive and fall like and lovely
so - you win!! i am making that sucker!

June said...

Geez Mags, your pics are incredible. You know why it takes 25 minutes to make risotto? Because it takes that long to drink a BIG glass of wine while you're stirring it! We love risotto though I think you know who'd be asking "Where's the MEAT"! Such a pill, he is.

Barbara Bakes said...

I've never cooked butternut squash. I am not much of a veggie lover, but this looks fabulous! Do you think it's something kids would like?

Ciao Chow Linda said...

I like your technique of putting sage in the food processor with the onions. great recipe

lakegirl said...

Your risotto looks wonderful. I love Risotto, such great comfort food. Like the new look on the blog.

Would love to have you join my new baking group Chocolate With Francois. Visit my blog for details.

Jackie at PhamFatale.com said...

Perfect for this season, absolutely gorgeous! Oh I made the same dish yesterday. but I roasted the butternut squash first in the oven with cumin, then give the risotto some color with saffron. Come check it out.

Mags said...

Lady P: I don't like chunks of squash either. The food processor does a nice job of shredding it and it just kinda melts into the risotto. YUM!

June: Thanks, but if you read my email you already know that the powers that be at a site that shall remain nameless doesn't agree. ARGHH! And now I'll have that BIG glass of wine with my whine, thank you very much!

Barbara: I think kids would like this very much. It's got that mac and cheese consistency going on and it's so mild and creamy.

Ciao Chow Linda: Thank you so much!

lakegirl: thanks for your kind words! And I definitely will check out your new baking group!

Jackie: The cumin and saffron sound like wonderful additions. And you can't go wrong with oven roasting for sure.

biz319 said...

this looks delicious! My MIL taught me how to make risotto a couple years ago - so good, and I hardly think to make it!

thanks for the reminder!

Moogie said...

Hey Mags, what's cooking? Looks like yummy butternut squash risotto.

Mags said...

Biz: You're welcome...and thanks for commenting!

Moogie: Good to see you girl!

Jen @ My Kitchen Addiction said...

Absolutely beautiful. I love to pair butternut squash with parmesan... So fantastic! Keep the squash recipes coming - one of my favorite ingredients!

HoneyB said...

Looks yummy! Butternut squash is my fav veggie and I love when my parents bring me over some from their gardens!

stephchows said...

pronouncing words your own way is the best :) My coworker came in this morning saying she made something very similar to this and it was amazing :)

Hillary said...

This looks awesome! I love how you shredded your squash to incorporate it. That's just the idea I was looking for when I made butternut squash risotto!

Mags said...

Jen: Thanks! I still have another spaghetti squash and some acorn squash to write about so we're not done yet!

Honey B: I think butternut squash is also my favorite, although I really do like them all.

Steph: Thanks! Your bread pudding looks killer, btw!

Hillary: Thanks for commenting. Your risotto looks yummy too!

Maureen said...

Hi, I am new to your site having found the recipe on Saveur. I was looking to make the appetizer from the risotto but I am not sure there is going to be enough left. I used some frozen pre-roasted sugar pumpkin I had left over from Thanksgiving and just added it in place of the fresh squash.
Your recipe is excellent and I am a fan of yours now.
Thanks for your blog!