Acorn Squash Risotto
Acorn Squash Risotto is nutty flavoured and the acorn squash can sometimes taste like sweet potatoes. I love both; and so, this becomes a favourite dish of mine. It lends itself well to simple delicate dishes like chicken and fish, or it can be served as a main.
Stay young and healthy
This isn’t your typical Italian Risotto, but I like to experiment and add various flavours to traditional foods. My grandson Owen, eats a variety of vegetables; he is a connoisseur of artichokes and it makes me happy that he will try different foods and enjoy them. We grew up eating all vegetables, and some take time to like, but an array of fruit and vegetables keeps us young and healthy.
I love Gennarao Contaldo’s simple method of making risotto and you can watch it at: https://www.youtube.com/watch?v=VOBihHeZuXE
When we were little nonna used rice as a go to after we were sick or if we had an upset stomach. She would make a white risotto using only rice, olive oil and some cheese. It was good for the stomach and the soul. Sometimes she would cook arborio rice in chicken broth and leave a little broth, great when you have a cold.
I cut the acorn squash in half and rubbed it with olive oil and some salt.
It is all roasted: I scoop it out with a spoon and dice it.
First we sauté the onion and then toasted the rice in the pan.
Here the rice is slowly cooking as we add the broth every few minutes. You can see the chunks of acorn squash.
You can see the thickness and creaminess here on the spoon.
The parmesan and butter go in at the end and this process is known as mantecare.
Plated with a few more pieces of roasted acorn squash on top.
Acorn Squash Risotto
A nice change as a side or main.
Ingredients
The Butternut Squash
- 1 medium acorn squash
- 2 tbsp olive oil
- 1 tbsp italian seasoning
- 2 cloves garlic
The rice
- 2 cups arborio rice wash and drain
- 2 tbsp olive oil
- 1 small shallot or onion finely diced
- 1 tsp salt
- 1/2 cup white wine
- 2 tbsp butter
- 1/2 cup grated Parmigiano Regianno
- 4 cups chicken or vegetable broth
Instructions
The Butternut Squash
-
Wash the squash and slice in half.
Rub with the oil and the spices.
Roast in a 375 F oven for 50 minutes.
Remove from the oven and scoop out the flesh with a large spoon. Cube and set aside some cubes for dressing each individual plate of rice at the end. I set aside 12 cubes, using 3 cubes per plate.
Set aside the remaining squash.
The Rice
-
Warm up your broth.
Place a pot on medium heat.
Put in your olive oil and onion. Soften the onion.
Add rice and toast it for a minute.
Now add in the white wine.
As soon as the wine evaporates, begin to ladle in the warm broth. Keep stirring and ensure that the broth evaporates before you add more broth.
Continue these steps until your rice is at your required taste. We like it al dente, but it is your choice. Don't make it too mushy.
After 10 minutes add in the squash. It will add creaminess to the rice, but not completely melt.
Now remove it from the element and add in the butter and cheese. In Italian we call this mantecare. Also mash and add in your roasted garlic.
Plate and distribute the butternut squash that yo reserved on each dish.
Sprinkle with parsley and a dusting of freshly ground black pepper.
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