Butternut Squash and Leek Risotto
Folks get the wrong idea that risotto is something only professional chefs can make properly requiring a lot of time laboring over a hot stove. In actuality, by following a few key steps you can have risotto on the table in less than thirty minutes. I prefer making stock from scratch at home and freezing it in one and two cup containers. I can then
put it in the cooler where it doubles as an ice cube until it thaws. Store bought stock in carton containers works just as well. With this product there’s no need to worry about refrigeration until it’s been opened which makes it easy to transport.
Serves 4 Prep time: 10 min Cook time: 20-25 min
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1 tbsp olive oil
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1 cup butternut squash, peeled, seeded, and cut in ½ inch squares
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½ cup of small diced celery, about 1 large rib
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1 white part of a leek, cut in half lengthwise, rinsed to remove any dirt, and cut into ¼ in strips
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2 small or 1 large garlic cloves, minced, about 1 tbsp
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1 c Arborio rice
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½ c rose or white wine
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2-3 cups chicken or vegetable stock
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¼ c shredded fontina cheese or prepackaged Italian blend
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¼ c finely grated Parmesan
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juice of half a lemon, about 1 tbsp
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Salt and Pepper to taste
You will need two saucepots to make this dish. Start by heating the stock to almost a simmer in one pot.
Place the second pot over medium low heat, add the olive oil and let heat for a couple seconds. Add the squash and cook for a couple minutes stirring often. Add the celery and leeks and cook for a couple more minutes, stirring often. Add the garlic and cook a minute or two, then the Arborio rice. Stir and cook until the rice begins to become transparent around the edges, about 2 minutes. Add the wine, stir to combine, and bring up to a simmer.
Ok, now the risotto method begins. Add the stock, two or three large spoonful’s (about ½ cup) at a time, until the rice mixture is just covered with the liquid. Stir a couple times and then let it cook down for three to four minutes. Once the rice absorbs the stock, repeat the step, adding stock just to cover the rice and vegetables, stirring, and letting the rice simmer and absorb the stock. Continue adding stock in this way until the rice is al dente – Italian for cooked with a firm texture. This will probably take 20 minutes and require two to three cups of hot stock in total. Add a final spoonful of stock, the cheeses, and the lemon juice. Add salt and pepper, taste, adjust seasonings, and serve.
Serving suggestions: Top with anything from seared duck breast, grilled chicken, pork, or salmon, even pan-fried tofu.
FYI, a properly prepared risotto should have a slightly loose consistency and creamy texture, so add more stock if the rice is dry or cook a bit longer if it’s too runny.
