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1Jan2015 Nutty Butternut Risotto

This combination of flavors was delicious!  You can use risotto or another grain like spelt or even a combination of grains from the bulk section of the market.  Unfortunately, it is not a quick recipe but its worth the time on a weekend.

Just when risottos were all tasting about the same, this came along

Steam:
Butternut squash, peeled, seeded and cut into 1" chunks
until tender.  Then transfer to a bowl and combine it with:
8 sage leaves, torn
1 Tb garlic, smashed or minced
3-4 Tbs olive oil.
Keep warm
Meanwhile, heat
2 1/2 c vegetable or chicken stock

In a dutch oven or heavy pot over med-hi heat, add:
1 Tb butter
4 shallots, 1/2 onion, chopped or 2 leeks, thinly sliced
Sauté until they start to look golden, then add your grains or risotto:
1 1/4 c risotto 
Stir until they are all shiny
Pour on
2/3 c dry white wine (cooking wine is salty so if you use that, taste before salting later)
Stir and then begin adding 1/2 c at a time the hot stock
Continue to stir frequently
when all the stock is incorporated, add the butternut mixture
Combine and remove from heat, then add:
2 handfuls of baby spinach
1/2c hazelnuts 
salt and pepper to taste
Sprinkle Pecorino or other hard cheese atop before serving


Comments

  1. bacooperOctober 29, 2015 at 3:16 PM

    I served it on chilled mixed greens instead of adding the baby spinach yesterday and it was great.
    I also added chopped apples and a few chopped italian meatballs, added great flavors.

    ReplyDelete

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