Recipe Sunday: Susie Clark, of local Two Hearts Vineyard, adds a little to Food Network recipe
Susie Clark thought you would be interested in this link to “Butternut Squash Risotto” on the Food Network Web site: www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html Comments from Susie Clark: Hi Eve, Made this last weekend with a Chardonnay. Was delicious. Thought you might like too! Susie C
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. 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 the butter and saute the pancetta and 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 with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 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 and Parmesan. Mix well and serve.
I did make a few changes using what I had in house. I used 2 center-cut bacon’s instead of pancetta and a dash or so of nutmeg in place of saffron. It still came out very good. So you can change up the receipt to make it your own using what is in your pantry. This makes a nice fall meal to be enjoyed with your favorite wine. Even better to use the one you cooked with. Enjoy!