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Tuesday, December 29, 2009

R is for Risotto!

One of my favorite meals to cook and eat with the husband is risotto! It is labor intensive in that you need to stand over it and constantly stir, but it is so worth it. It is a perfect weekend (or vacation) meal when you can take your time, drink some wine and stir that rice!

My friend "J" is in town from California and after a day of shopping we decided we wanted to stay in rather than go out. It became a perfect risotto night! Typically the husband and I cook sausage and mushroom risotto, but we decided to try something new (and "J" does not eat pork). We gave this Butternut Squash and Chicken Risotto a try! Recipe and photo is courtesy of picky-palate.com. Next time I cook this I would also add pinenuts! Pinenuts add that something special...and crunchy!

It is yuuuuuummmmmy! Give it a try yourself!

Roasted Butternut Squash, Chicken and Parmesan Risotto

  • 2 Cups fresh butternut squash, diced into 1/2 inch cubes (I cheat and buy the already cubed squash)
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Lawry’s garlic salt with parsley
  • 1 Tablespoon butter 12 oz bag Arborio rice
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 4 Cups chicken broth
  • 1/2 Cup fresh grated Parmesan Cheese
  • 2 Cups cooked chicken, cubed
  • 1/4 Cup fresh parsley, finely chopped
  • 2 thin slices prosciutto, julienned for garnish
  • 2 handfuls of toasted pinenuts (this is my addition from standard recipe). (The salad had pinenuts in it and it made me realize how good they would be in the risotto! Even took some of them out of my salad and added to risotto!)

1. Preheat oven to 400 degrees F. Place squash, olive oil, salt and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.

2. In the meantime, melt butter in a large saucepan or skillet over medium heat. Stir in rice and onion; cook and stir for 5 minutes, until onions are softened. Stir in garlic for 1 minute. Stir in ½ Cup of chicken broth, stirring constantly. As the broth gets soaked up, stir in another ½ Cup until broth, continuing this process until broth is used up and rice is cooked. Then stir in Parmesan cheese, chicken and parsley.Stir in butternut squash right before serving.

3. Garnish each bowl with a pinch of prosciutto and a sprig of parsley if desired.


You will "heart" risotto too! Until Next Time.....xoxo

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