Butternut Squash Risotto With Arugula And Candied Walnut Salad
From luisascatering 15 years ago
- 30 minutes to make
- Serves 4
Trying to be frugal and not eat MEAT everyday, I made this last night with a homemade chicken stock. I cannot stress enough the difference it makes to use homemade stock. No box or can could ever make risotto this good :-)
Ingredients
- 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.
People Who Like This Dish 6
- kgarmany Nowhere, Us
- Good4U Perth, Canada
- lasaf St. Paul, MN
- chefmeow Garland, TX
- hlmr Calgary, CA
- trigger MA
- bbrinker Lawrence, KS
- luisascatering Burlingame, CA
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The Rating
Reviewed by 4 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
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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 ...more
trigger
in loved it
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Yum, yum, yum, yum, yum. Greatness here my friend and a very high 5.
chefmeow
in Garland loved it
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