Wednesday, August 19, 2015

Butternut Squash Risotto

Butternut Squash Risotto


* 2 large butternut squash
* Olive oil
* Salt
* 5 ounces Aborrio rice
* 4 cups chicken stock
* 2 tablespoons butter
* 2 tablespoons Parmesan
* 2 tablespoons mascarpone cheese
* Micro sorrel, for garnish



Preheat oven to 350 degrees F.


Peel and seed squash. Score 1 squash with a knife and season with olive oil and salt. Roast in oven until browned and cooked through. Puree in food processor. Dice other squash and saute in a pan in olive oil. Heat rice in a little olive oil. Slowly add stock, 2 ounces at a time, until absorbed. Once rice is fully cooked fold in butter, Parmesan, and mascarpone. Add squash puree, to taste, and fold in the sauteed diced squash. Season and garnish with sorrel.


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