Beautiful and delicous. Serve as a rich side or as the main course.
Product Comparison
The maximum number of products that can be compared is 4. Please refine your selection.
Your session is about to timeout due to inactivity. Click OK to extend your time for an additional 480 minutes.
Butternut Squash Risotto
SKU:
CALPHALON_375
Serving Size:
Serves 4
Prep Time:
Less than 15 Minutes
Cook Time:
More than 60 Minutes
Level:
Beginner
Course:
Side Dish
Ingredient Description:
7 c. chicken stock or low-sodium chicken broth
2 Tbsp. extra-virgin olive oil
1/2 lb. butternut squash cubes (fresh or frozen), par-cooked
2 medium onions, finely chopped, divided
3/4 c. dry Reisling or Sauvingnon Blanc wine
1 1/2 tsp. freshly grated nutmeg
2 Tbsp. Herbes de Provence seasoning
1 tsp. salt
5 Tbsp. unsalted butter, divided
1 1/2 c. Arborio rice
3 Tbsp. Italian parsley, chopped
1/2 c. freshly grated Parmesan cheese
In a 3-qt. sauce pan, bring the chicken stock to a simmer over medium heat. Cover and reduce the heat to low.
Preheat a chef's pan over medium heat until the rim of the pan is hot to the touch. Add the olive oil and heat for an additional minute. Add the butternut squash and half of the onions and cook until the squash is tender, about 7 minutes. Stir in the wine, nutmeg, herbes de Provence and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes.
Remove from the heat and cool slightly. Puree the mixture in a blender or food processor until smooth and reserve.
Add a cup of hot stock to the pan and begin to stir with a wooded spoon. Stir constantly until the liquid has been absorbed. Reduce the heat to low. Gradually add three more cups of the hot stock, one ladle full at a time, stirring constantly and waiting until the stock has been absorbed before adding another ladle full.
Stir in the squash puree. Continue cooking and adding 3 more cups of stock to the pan, one ladle full at a time, stirring constantly and waiting until the stock has been absorbed before adding another ladle full. Cook until the rice is tender, about 10 minutes longer.
Stir in the parsley, remaining butter and parmesan cheese. Serve immediately.