Linda's Butternut Squash RisottoOct 25 2010 by
My sister Linda sent me this recipe for Butternut Squash Risotto. The original version has pancetta which she omitted because she said she liked the taste better without it. She also substituted onions for shallots which I did also, only because I didn’t have shallots at the time. I substituted the chicken stock for vegetable since I wanted a vegetarian version and I replaced the Arborio rice for pearled barley for just a little higher protein and fiber. I used olive oil for the butter (click here for tips on converting butter to olive oil) and reduced the parmesan to 1/2 cup to lower the fat content and was completely satisfied with the result but I’ll leave that up to each “chef” to decide for themselves. I hope my sister doesn’t mind my changes but that’s what cooking is all about, isn’t it? We take a recipe and make it just a little different to reflect who we are. Thanks Linda.
- 1 butternut squash (2 pounds)
- 5 tbsp olive oil, divided
- sea salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade (when using barley I find that 4-5 cups of stock is enough)
- 1/2 cup minced shallots (I used one small onion instead)
- 1 1/2 cups Arborio rice (10 ounces) or 1 1/2 cup pearled barley
- 1/2 cup dry white wine
- 1 tsp saffron threads
- 1 cup freshly grated Parmesan cheese (I used 1/2 cup)
- Preheat the oven to 400 degrees.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups.
- Place the squash on a sheet pan and toss it with 2 tbsp olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, heat 3 tbsp olive oil and saute the onions (or shallots) on medium-low heat for 10 minutes, until the onions are translucent but not browned. Add the rice and stir to coat the grains with oil.
- Add the wine and cook for 2 minutes.
- Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, about 5 to 10 minutes.
- Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
- Take the pan off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
Makes 6 servings.
Nutrients per serving: Calories: 383, Cal. from Fat: 134, Total Fat: 15g, Sat. Fat: 3g, Carbs: 51g, Fiber: 8g, Sugars: 3g, Protein: 10g, Sodium: 212mg, Chol: 11.5mg
Leftover risotto can be stored in an airtight container in the fridge for up to 3 days.