Nutmeg and Rosemary Butternut Squash Risotto


2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, peeled and minced
1/2 cup dry white wine
Freshly grated nutmeg
Salt and pepper (freshly ground)
1 tablespoon chopped fresh rosemary
1/2 cup freshly grated Parmesan
Rosemary sprigs for garnish


Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed.
Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes). Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of Parmesan. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.






Wednesday, December 9, 2009 - 10:40pm


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