Squash Risotto

From Yankee Magazine — November 2009

From Best New England Recipes — November 2009

Vegetables Recipes | Cornmeal, Rice, Grains Recipes

Preparation Time: 30 minutes

Start to Finish Time: 40 minutes

Yield: 6 servings

This recipe just keeps on going. We make it with leftover acorn or butternut squash (mashed sweet potatoes work well, too), and then make rice pancakes with it the next day. One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down.

• 4 cups turkey or chicken stock, divided
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 3 cups arborio or carnaroli rice
• 2 cups puréed leftover squash
• 1/2 cup freshly grated Parmesan cheese

In a medium-size saucepan over high heat, bring turkey or chicken stock to a boil; then reduce heat to low and bring to a simmer.

In a separate medium-size saucepan over medium-high heat, melt butter and sauté onion gently until translucent, about 5 minutes.

Add rice and stir well to coat. Cook, stirring often, about 3 minutes, being careful not to brown rice or onion.

Add about 1-1/2 cups hot stock to rice/onion mixture and stir until most of the liquid is absorbed.

Add another 1 cup hot stock and stir until most of the liquid is absorbed.

Repeat with another 1 cup hot stock until the rice is barely al dente.

Add squash purée and about 1/2 cup remaining stock. Cook 1 minute.

Add cheese and stir until well incorporated.

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