Monday, March 11, 2013

Butternut Squash Risotto with Pine nuts, Balsamic Drizzle, and Rosemary

Today has been a great food day.  When the week begins like this, I know it'll be a good week, despite the over tired kids, and the few tantrums that it has caused.

Last weekend before we left I got a new dutch oven and all weekend I dreamed of what to make to break it in... Risotto won in the end.  I think I am in love with this new dutch oven, and can't wait to use it for a roast chicken...  I can only imagine how it is going to turn out.

Okay back to the Risotto...

Delicious, creamy, and a lot richer that I expected.  A full meal in itself.

Butternut Squash Risotto with Pine Nuts, Balsamic Drizzle, and Rosemary

Yield: 4 servings
Total Time: 1 1/2 hours


For Risotto:
1 small butternut squash
4 1/4 cups chicken stock
2 tablespoons extra virgin olive oil
3 shallots, chopped
2 cloves garlic
1 tablespoon chopped fresh rosemary
1 cup arborio rice
1 tablespoon unsalted butter
salt and black pepper, to taste
1/2 cup grated Parmesan cheese, divided
For Garnishes:
1/4 cup pine nuts
1/4 cup extra virgin olive oil, divided
a few sprigs of fresh rosemary
Balsamic Glaze*
*Balsamic glaze can be purchased in the Italian aisle of most grocery stores, or you can also make it yourself by simply reducing 1/2 cup of balsamic vinegar with a spoonful of brown sugar until thick and syrupy.


Preheat oven to 350 degrees F.
Cut squash in half lengthwise. Rub with olive oil and season with salt and pepper. Arrange on a foil-lined baking sheet, cut side down. Prick outside skin a few times with a fork. Roast for 35 to 40 minutes, or until tender. Remove from oven and let cool slightly. Scoop flesh out of skin and purée in a food processor until smooth. Measure out 1 cup of purée and set aside.

Meanwhile, warm chicken stock in a small saucepan set over low heat. Cover and keep warm.

To prepare garnish, heat 1 tablespoon of olive oil in a very small saucepan set over medium heat. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown. Keep an eye on them, they can go from toasted to burnt very quickly.  Remove nuts from pan with a slotted spoon and transfer to a paper towel lined plate.

Heat olive oil in a large saucepan set over medium heat. Add shallots and garlic and saute until softened and fragrant, 2 to 3 minutes. Add chopped rosemary and cook for another minute. Add rice and stir until grains are coated and start to turn transparent, about 2 minutes.

Add 1/4 cup stock and stir until the stock has completely absorbed. Add 1/2 cup of warm chicken stock to the rice, stirring until liquid is mostly absorbed before adding more. Continue to add broth, 1/2 cup at a time, stirring constantly after each addition. After about 15 to 18 minutes, when the rice is almost done, stir in squash purée. Continue to cook until rice is creamy and al dente. Season with salt and pepper.
Finish with butter and 1/4 cup grated Asiago, stirring until fully incorporated. Divide among serving bowls and top with remaining cheese, a drizzle of balsamic glaze, pine nuts, and fresh sprigs of rosemary.

adapted from:

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