Winter Squash Risotto Recipe

Seasonal Squash Risotto Recipe

Recipe from Chez Ray

Recipe Details

• Difficulty: Easy
• Total Time: 1 hr 20 min
• Preparation: 20 min
• Cooking: 1 hr

Nutritional Breakdown Per Portion

Serving Size: 1 of 12 servings | Calories: 263 | Total Fat: 7 g | Saturated Fat: 3 g | Carbohydrates: 39 g | Dietary Fiber: 2 g | Sugar: 4 g | Protein: 9 g | Cholesterol: 14 mg | Sodium: 522 mg

Ingredients

• 1 butternut squash, approximately 2 to 3 pounds
• 5 to 6 cups chicken broth (or canned, reduced fat)
• 1 strip of bacon
• 1 tablespoon premium extra virgin olive oil
• 3 shallots, finely minced
• 2 cups Arborio rice
• cup dry white wine
• Freshly grated nutmeg
• Salt as needed
• Freshly cracked pepper as needed
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon unsalted butter
• cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Slice the squash into medium-sized chunks, remove the seeds and stringy portions, and discard them. Steam the prepared squash pieces for 10 to 15 minutes until tender. Peel away the skin and puree until smooth. Position the broth in a pot and bring it to a gentle simmer.
2. In a spacious heavy-bottomed saucepan over medium heat, cook the bacon until crispy. Extract the bacon, allowing the fat to remain in the pan. Break the bacon into pieces for garnishing and reserve.
3. Mix in the oil and shallots and cook for approximately 2 minutes. Add the rice and saut for 5 minutes over moderately high heat, stirring slowly yet constantly. This will "toast" the rice and cause it to develop a light golden hue and maintain a loose, dry texture. You should hear the rice making a clicking noise.
4. Pour all the wine into the rice at once and heat at fairly high temperature to reduce it. Once the rice becomes nearly dry, introduce 1 cup of broth along with the squash puree. Allow it to simmer until the liquid is absorbed.
5. Continue adding broth in 1 cup increments and stir until the rice develops a velvety consistency with individual grains that remain distinct and tender, yet not hard when bitten. This typically requires approximately 15 to 20 minutes.
6. Mix in the nutmeg, salt, pepper, and rosemary. Fold in the butter and cup Parmesan. Transfer to serving plates and garnish with extra cheese, crumbled bacon pieces, and a small rosemary leaf.

Cook's Tips for Success

• Use a pan with a thick base to maintain consistent heat throughout the cooking process.
• Arborio is a short grain rice variety with high starch content vital for achieving silky risotto consistency. Look for a cloudy pale core in the grain, referred to as "LaPerla," which indicates adequate starch levels.
• Wine is the first ingredient to incorporate with the rice. This initial addition is completely soaked up, and the acidity from the wine offsets the starch while adding depth of flavor.
• Toasting the grain locks in taste and develops complexity.
• You'll need roughly 3 times more broth compared to rice. Ensure your broth is at a rolling boil for best results.
• Broth is introduced in small amounts to the rice, allowing the starch to release gradually and produce a smooth, creamy consistency.
• Consistent stirring throughout the cooking process produces the greatest outcomes.

Makes: 4 to 6 main course servings