Looking for a dish to add to your holiday menu? Here’s a quick and scrumptious crowd-pleaser, courtesy of Chef Daniel Orr:
Autumn Squash Risotto
Serves: 6–8
1 lb. arborio rice
2 T olive oil
1 medium onion, finely diced
1 c. white wine
7 c. chicken stock, hot
1 c. butternut squash, diced and cooked, al dente
1 c. butternut squash puree
2⁄3 c. butter
2⁄3 c. Parmesan
3 T pumpkin seeds, toasted
2 T amaretti cookies, crushed
salt and pepper
additional Parmesan for grating
In a heavy-bottomed pot, sweat onions in olive oil until they are translucent, but not colored, over medium heat. Next add arborio rice and toast (the most important step in making risotto, toasting the rice allows the starches to release slowly), stir, with a wooden spoon, so all the rice gets toasted. Add the white wine and a little salt and pepper, cook until wine is absorbed, stirring frequently to prevent the rice from sticking. Add 3 1/2 cups of chicken stock or enough to just cover the rice. Let the rice completely absorb the liquid, stirring often as the rice cooks. Add 3 1/2 cups more chicken stock or until it just covers the rice. When the rice has absorbed the liquid, it will almost be ready. At this point add the diced squash and Butternut Squash Puree (see recipe below). Cook for 5 more minutes, adding more stock if needed. Remove from heat and mount butter (slowly stir in until absorbed), Parmesan, salt, and pepper; stir until butter and cheese are emulsified into the rice. Serve rice immediately, garnish with the toasted pumpkin seeds and crushed amaretti cookies, and pass freshly grated Parmesan at the table.
Butternut Squash Puree
Yield: 1 1/2 cups
1 piece small butternut squash
1 tsp olive oil
Cut butternut squash in half; scoop out seeds with a large kitchen spoon. Season with salt, pepper, and olive oil. Bake in a 375° oven, cut side down on a non-stick sheet tray or glass baking dish. When squash is tender, remove from oven and let cool. When cool enough to handle, remove meat from the skin, then puree in a food processor or blender. This puree can be done in advance and refrigerated or frozen.
Download a printable version of the recipe: Download Autumn_Squash_Risotto
You can find this recipe and others from Daniel Orr in his latest book,
FARMfood.