Butternut Squash Risotto With Arugula And Candied Walnut SaladFrom luisascatering 7 years ago
- For Risotto: shopping list
- 1 small butternut squash shopping list
- 2 tablespoon extra virgin olive oil, divided shopping list
- 2 tablespoon unsalted butter, divided shopping list
- 1 large minced shallot shopping list
- 1 cup arborio rice shopping list
- 1/2 cup dry white wine shopping list
- kosher salt and white pepper shopping list
- 6 cups (or so) homemade chicken stock shopping list
- 1/2 cup freshly grated parmigiano-Reggiano, plus some shaved for garnish shopping list
- For Salad: shopping list
- 4 handfuls wild baby arugula shopping list
- splash of aged balsamic shopping list
- splash of extra virgin olive oil shopping list
- candied walnuts shopping list
- Note- Please see my recipe for the walnuts posted here: shopping list
- baby spinach Gorgonzola And Fresh Raspberry Salad shopping list
How to make it
- Preheat the oven to 400 degrees F.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Place the squash on a sheet pan and toss it with 1 TB olive oil, salt and pepper. Roast for 25 to 30 minutes, tossing once, until very tender (I like to squish mine a little with a fork so it's not big chunks). Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt 1 TB butter and 1 TB olive oil saute shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains.
- Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
- Off the heat, add the roasted squash cubes, remaining 1 TB of butter and Parmesan. Mix well and serve with Arugula salad on side.
The Cookluisascatering San Carlos, CA
The Rating4 people
I hate to throw more forks at you after you crawled out from the other 510. But geez this sounds good. Duck.lasaf in St. Paul loved it
I am 100 percent in agreement with you about fresh home made stock.Kudos just for mentioning that.
You know I am all over this kind of recipe it is so attractive on several levels. The color balance from both the salad and risotto combined with ...moretrigger in loved it
Yum, yum, yum, yum, yum. Greatness here my friend and a very high 5.chefmeow in Garland loved it