My sister and I clearly think alike (see the post below). Here's another butternut risotto recipe for those who have a fear of pomegranates, developed in childhood. *Cough, *cough, P. Or for the more normal folks who may be looking for something that is more savory than sweet. The recipe below would serve 10 comfortably, so adjust the amounts as necessary.
Before you start, roast and cube two butternut squashes, and dress with a bit of sage, olive oil, and sea salt. Alternately, you could try to find pre-cubed squash at a fancy grocery store and steam it (Sorry to those without access to fancy grocery stores.)
Also before starting, roast a good portion of pepitas with salt and olive oil. These will serve as a salty crunchy topping to contrast to the creamy squashy risotto. I stuck mine in the oven at 350 for about 7 minutes, they roast quickly!
Saute 3 thinly sliced shallots and 4 minced garlic cloves in olive oil. Add 3 cups of arborio rice, and saute until transclucent. Cup by cup, alternate adding water and dry sherry, stirring until rice absorbs liquid before adding more. (I think that is Sarah's basic recipe, but for those who are too lazy to chase an old post, I've recapitulated here. Give all credit to her, though.)
Add in sage, salt, and pepper to taste as you stir. When the rice is almost at absorptive capacity, stir in the squash cubes, smashing slightly. Then, stir in 2/3 cup of thinly sliced parmesan, and add more sage, pepper, or salt if needed. Top with handfuls of roasted pepitas.
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