risotto With roAsted butternut squAsh
Chef Jerry Bolton Executive Chef, Oncenter Complex
1 squash (butternut or acorn) 1 ½ - 2 lbs 7-8 cups chicken stock ¼ cup EVOO ½ cup onion, finely chopped 3 cups Arborio rice 1 cup dry white wine 2 T butter Salt & Pepper to taste
Preheat oven to 400
Cut butternut squash lengthwise, scoop out & discard seeds
Place cut side down on baking sheet; bake until soft 30-40 min
Let cool to touch
Scoop out flesh & puree in food processor, set aside.
In saucepan over medium heat, bring stock to a simmer & maintain at low heat Keep hot
In large saucepan, heat oil over med heat sauté onions until translucent – 3-4 minutes
Add rice & stir until coated with oil & translucent – 3 min.
Add white & stir until completely absorbed
Add stock ladle at a top, stirring frequently after each addition
Wait until stock is almost absorbed before adding another ladle
Reserve ¼ cup of stock to add at the end.
When rice is tender but slightly firm, creamy – after 20-25 min, stir in squash puree
Cook to heat through
Remove from heat, stir in butter & reserved stock.
Season to taste & serve