Squash Risotto
By: Cole Roberts
Published: Thursday, December 10, 2009 - 5:37pm

Ingredients




1 squash (butternut or carnival squash)
olive oil
4 tablespoons unsalted butter
2 garlic cloves, minced
a handful of fresh oregano leaves, chopped finely
15 sage leaves
1 1/4 cups arborio rice
5 cups hot vegetable stock
3/4 cup white wine
1 teaspoon lemon juice
sea salt and freshly ground black pepper
marscapone cheese

Preparation

1 Cut squash in half, scoop out the seeds, brush the cut half with oil and place cut side down in a baking dish. 2 Roast in a 400 degree oven 40-75 minutes (depending on size), until it's soft and the flesh can be scooped out easily with a spoon. 3 Once cool enough to handle, scoop the flesh into a bowl and set aside. 4 Put the butter, 2 Tbsp. olive oil, and garlic in a large saucepan. 5 Cook gently for 2 minutes, then add oregano, sage, and rice. 6 Let the rice absorb the buttery juices, then stir in a ladle of the hot stock. 7 Wait until the stock has been absorbed, then add the wine and the rest of the stock, one ladle at a time, making sure it has been completely absorbed between each addition (you'll be stirring pretty constantly between the additions). 8 Stir in the squash, mashing it with the back of a wooden spoon. 9 Stir in the lemon juice and add salt and pepper to taste. 10 Top with a generous spoonful of marscapone.

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