Spicy Butternut Squash Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound Butternut Squash, cubed1 tsp Coriander seed1 tsp dried oregano1/4 tsp fennel seed1 dried red chili pepper, crushed (1/2 tsp chili flakes)3 cloves of garlic, finely minced and divided1/2 tsp salt1/4 tsp pepper1 Tbsp olive oil (divided)1 cup arborio rice (uncooked)3 Tbsp shallots, finely minced1/4 cup finely minced celery1/2 cup while wine or vermouth4 cups chicken stock (simmering)1 Tbsp butter1.5 oz Parmesan cheese, grated
Crush coriander, oregano, fennel and dried chile with salt and pepper in a mortar and pestle, then mash with one garlic clove and 1/2 Tbsp of the olive oil. Peel butternut squash and cut into cubes (3/4 inch). Combine squash and paste and spread mixture onto a cookie sheet to bake in a 350F oven for about 30 minutes. You want the squash cooked, but not mush.
While squash is roasting, bring stock to a gentle simmer in a separate pot while you get risotto started.
In a large pan with a lid (very important - this makes cooking the risotto so much easier!) over medium-low heat, add the remaining olive oil and butter. Once the butter stops foaming, add the shallot, celery and garlic and cook until translucent.
Add the rice and make sure it's coated with the oil/butter. Stir and cook until the rice becomes translucent, then add the 1/2 cup of white wine or vermouth. Stir, uncovered, until the alcohol is evaporated and most of the liquid is gone. (2-3 minutes)
Now add 3 cups of the broth, stir to mix everything, then cover and turn temp to low (you want to keep things at a bare simmer).
Cook 10 minutes, then give another stir. Cook 5 more minutes (covered) and then check the rice for doneness. You want the rice cooked, but still firm. Add the reserved chicken stock 1/4 cup at a time until the desired creaminess is reached.
But this time, the squash should be cooked. Add cheese and squash to risotto, stir and check seasoning one more time (add a bit of salt or pepper if you think it needs it). Serve!
Serving Size: Makes 4 vegetarian entree portions or 6 side portions. Nutritional infor is for 6 sides (so meal version is just over 400 cal - serving size of 1.5).
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLE_NIKKE.
While squash is roasting, bring stock to a gentle simmer in a separate pot while you get risotto started.
In a large pan with a lid (very important - this makes cooking the risotto so much easier!) over medium-low heat, add the remaining olive oil and butter. Once the butter stops foaming, add the shallot, celery and garlic and cook until translucent.
Add the rice and make sure it's coated with the oil/butter. Stir and cook until the rice becomes translucent, then add the 1/2 cup of white wine or vermouth. Stir, uncovered, until the alcohol is evaporated and most of the liquid is gone. (2-3 minutes)
Now add 3 cups of the broth, stir to mix everything, then cover and turn temp to low (you want to keep things at a bare simmer).
Cook 10 minutes, then give another stir. Cook 5 more minutes (covered) and then check the rice for doneness. You want the rice cooked, but still firm. Add the reserved chicken stock 1/4 cup at a time until the desired creaminess is reached.
But this time, the squash should be cooked. Add cheese and squash to risotto, stir and check seasoning one more time (add a bit of salt or pepper if you think it needs it). Serve!
Serving Size: Makes 4 vegetarian entree portions or 6 side portions. Nutritional infor is for 6 sides (so meal version is just over 400 cal - serving size of 1.5).
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 281.4
- Total Fat: 8.4 g
- Cholesterol: 15.6 mg
- Sodium: 568.4 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.8 g
- Protein: 8.1 g
Member Reviews