Lynnwood Convention Center Executive Chef Michael Felsenstein shares his recipe for Butternut Squash Risotto.
- 1/2 lb Arborio rice
- 3 oz diced onion (1/4 inch dice)
- 1 Tbsp garlic
- 1 cup white wine
- 1 quart chicken or vegetable stock
- 3 oz shredded parmesan
- 1/2 lb butternut squash
- 1 Tbsp thyme leaves
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 cup olive oil
- 2 Tbsp chopped parsley
- 2 oz heavy cream (optional)
- Salt and pepper to taste
Clean and cube the butternut squash into ¼ inch pieces. Toss the cubes with half of the olive oil, thyme, allspice, cinnamon and salt and pepper. Spread on a cookie sheet and cook in a 325 degree oven for 7-10 minutes or until the squash is just cooked through and tender. Take half of the squash and puree with a little of the chicken or vegetable stock in a food processor or blender.
For the rice, heat the chicken or vegetable stock. In a separate stainless steel pot over medium heat, add the onions and garlic, and sweat until translucent. Add the rice and stir until thoroughly coated and mixed together. Add the wine and stir frequently, making sure the wine has been completely absorbed by the rice. Now, start adding the stock one cup or so at a time. The level of the liquid should be about an inch over the level of the rice and should be completely absorbed before more stock is added. Repeat this process with the rest of the stock. Make sure to stir frequently during this process. The risotto should be soft and slightly creamy, not crunchy or mushy.
Finish the risotto with the cubed and pureed squash, cheese, parsley and salt and pepper to taste. You may add optional cream at this point.
Yields about ten (10) 4 oz servings.