Squash risotto
Description
The recipe won't take much time. This recipe yields 4 servings of risotto as a main course and 6 servings as a starter. Serve hot.
Instructions
- 1
Step 1
1. Peel the squash, remove the seeds (set aside), and cut into 1 cm cubes. Finely chop the onion to yield 1½ cups. Heat olive oil in a skillet over medium heat. Add about 3½ cups of squash and cook without stirring until golden, about 4–5 minutes. Then stir in ¼ teaspoon salt and ¼ teaspoon pepper. Continue cooking, stirring occasionally, until the squash is tender and caramelized, about 5 minutes. Transfer the cooked squash to a small bowl and set aside.
- 2
Step 2
2. Heat a skillet over medium heat, add the pumpkin seeds and remaining squash cubes. Cook, stirring, until the squash is lightly browned, about 4 minutes. Transfer the squash to a large saucepan, add chicken broth and water, cover with a lid, and bring to a boil over high heat, then reduce the heat to medium.
- 3
Step 3
3. Melt 3 tablespoons of butter in a skillet over medium heat. Add the onion, garlic, ½ teaspoon salt, and the remaining ½ teaspoon pepper. Cook, stirring, until the onion becomes soft, about 4 to 5 minutes. Add the rice to the skillet and cook, stirring, until the grains become translucent at the edges, about 3 minutes. Add the wine and cook, stirring, for 4 to 5 minutes. Meanwhile, strain the hot broth through a fine sieve into a bowl, extracting as much liquid as possible. Transfer the broth to a saucepan, cover, and keep it warm over low heat.
- 4
Step 4
4. When the wine has completely absorbed, add 3 cups of hot broth and half of the squash cubes to the rice. Simmer, stirring every 3-4 minutes, until the liquid is absorbed and the bottom of the pan is almost dry, about 12 minutes. Add ½ cup of hot broth and cook, stirring constantly, until absorbed, about 2 minutes. Repeat with the remaining broth 2 or 3 times, until the rice is tender and creamy. Stir in the remaining tablespoon of butter, grated Parmesan cheese, chopped sage, and nutmeg. Gently fold in the remaining squash. If desired, add an extra ¼ cup of broth to achieve a less thick consistency. Serve immediately.