Recipe

Butternut Squash Risotto With Arugula And Candied Walnut Salad Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 8 months, 4 weeks ago 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 :-) Prep:10m Cook:30m Servings:4	Luisascater
	italian butternut squash risotto arugula candied walnut salad

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Ingredients

For Risotto:

1 small butternut squash

2 tablespoon extra virgin olive oil, divided

2 tablespoon unsalted butter, divided

1 large minced shallot

1 cup Arborio rice

1/2 cup dry white wine

Kosher salt and white pepper

6 cups (or so) homemade chicken stock

1/2 cup freshly grated Parmigiano-Reggiano, plus some shaved for garnish

For Salad:

4 handfuls wild baby arugula

splash of aged balsamic

splash of extra virgin olive oil

candied walnuts

Note- Please see my recipe for the walnuts posted here:

http://www.grouprecipes.com/80772/baby-spinach-gorgonzola-and-fresh-raspberry-salad.html

Directions

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.

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Comments

chefmeow 8 months, 4 weeks ago said:
Yum, yum, yum, yum, yum. Greatness here my friend and a very high 5.

barbiemensher 8 months, 4 weeks ago said:
*drool* Beautiful! God I love your recipes. I have a digital camera now - first one of my life - and as soon as I figure out how to use it, look out! ;) I learnt a little trick lately for my risotto, btw - a nug of mascarpone in lieu of butter adds a creaminess that is indescribably good. Food for thought?

trigger 8 months, 3 weeks ago said:
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 the textures between the rice and leaves is striking.
Plus I love that salad to death it is one I make often.
Five hundred forks and a great big happy smile :)

lasaf 7 months, 4 weeks ago said:
I hate to throw more forks at you after you crawled out from the other 510. But geez this sounds good. Duck.

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