Hungry for risotto

We rarely, rarely have seafood in our house because of Benjamin’s food allergies, so when we do we really, really appreciate it.

With sea scallops on size at the grocery store recently, Gary and I decided we would have a belated new year celebration by having scallops and risotto on a free Tuesday night while the kids had one of their fine dining choices, like waffles.

I used to make risotto regularly before we had kids. I love the creaminess of it and the flavor. Mushrooms, artichoke, feta … any variety is good. But it does require some time, which is probably why it isn’t on the menu any more.

We just had a basic risotto dish, but it was fantastic. The scallops were delicious, too, but it’s the risotto that has me thinking about making it again soon, especially since I have arborio rice left.

I saw this recipe for Butternut Squash Risotto, and I’m planning on hanging out with it over my stovetop very soon.

Butternut Squash Risotto (from Just a Pinch)

2 Tbsp  olive oil, extra virgin

1 md  onion, chopped

2 Tbsp  sage, fresh, chopped

1 sm  butternut squash, peeled, seeded and grated or finely chopped

1 clove  garlic, minced

1 1/2 c  arborio rice

1 c  dry white wine (always use wine you would drink when you cook)

 salt and pepper to taste

1/2 c  parmesan cheese

4 c  chicken stock, light

Heat oil in a deep skillet or pot over medium heat. Add onion, salt and pepper. Saute for 4 minutes until onion is softened but not browned. Add sage and cook for 1 minute. Add squash and garlic and cook for 3 minutes.

Meanwhile heat chicken stock in a saucepan and keep simmering.

Add the rice to the vegetables and cook for 3 minutes or so until rice kernels become chalky. This helps to release the starch in the rice and it’s an important step in the creaminess of the risotto. Add the wine to deglaze the pan and cook for 3 minutes.

You now begin adding one ladleful of hot stock at a time to the rice mixture while stirring. Do not add any more broth to the rice until the liquid is evaporated. Continue doing this until all of the stock is absorbed. This is a slow process, so don’t rush it. The wait is worth it.

When all of the stock is incorporated, remove from the heat and add the parmesan cheese.

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