Butternut Squash Risotto
Ingredients
* 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
Directions
Preheat oven to 350 degrees F.
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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