Friday, February 8, 2013

Butternut Squash Risotto with Pine Nuts and Balsamic Glaze

I have an update on my Valentine's Day dress for you.

I have decided to make a responsible decision. I know it's not fun nor exciting, but I'm going to wear a dress I already own. 

Here are my reasons:
  1. I bought it the day after Christmas, so it is fairly new to me still, and I have only worn it once. 
  2. It's a sweater dress which makes it seasonal and warm. 
  3. I'll make it sexy with my new black boots.
  4. It's sexy anyways.
  5. I won't have to use my credit card, breaking my new year's resolution. 
  6. Who are we kidding? I already broke it, but I don't want to do more damage if I don't have to.
and the recipe...I made notations of all my laziness so you can see how to cut corners and make dinner more quickly for less as well.

Butternut Squash Risotto with Pine Nuts and Balsamic Glaze

  • 2 1/2 pounds butternut squash (I bought one package of precut squash)
  • 4 cloves garlic (I used garlic powder [lazy])
  • 1/4 cup chopped sage (I used ground sage [more laziness])
  • salt and pepper
  • 3 Tbsp olive oil
  • 2 shallots, chopped
  • 17.6-ounce box Arborio Rice
  • 1/2 cup dry white wine
  • 8 cups chicken stock (I used 8c water and 5 bouillon cubes)
  • 2 tablespoons unsalted butter
  • 1 (2-ounce) jar DeLallo Pine Nuts, toasted (I used my raw pine nuts and toasted them at 350 for a few minutes--watch them!)
  • 1 cup grated Asiago cheese (I used a hard cheese shredded mixture)
  • DeLallo Modenacrem Balsamic Glaze (I used Balsamic Vinegar)

Preheat oven to 450˚F.
Peel squash and remove seeds. Cut into 1/2-inch cubes. Arrange squash on a baking sheet. Season with garlic, sage leaves, salt and pepper. Drizzle with 1 tablespoon of olive oil. Toss to coat squash. Roast for about 20 minutes, stirring halfway through, until squash becomes tender and golden. Remove from heat and discard sage leaves and garlic. Puree half of the squash and set the other half aside.
In the meantime, bring chicken stock to a slow simmer on low-heat in small, covered pot.

In a large, wide saucepan, heat olive oil on a medium setting. Add shallots and cook until they become translucent and softened, but not browned—about 4 minutes. Stir in rice and mix until coated and grains become clear, about 4 minutes. Add wine and continue to cook and stir the wine has completely absorbed. 

Using a ladle, add 3/4 cup of hot broth to the rice. Use a wooden spoon to stir rice constantly. When the rice has absorbed most (but not all) of the liquid and the mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup broth and squash puree. Continue to add broth when mixture gets thick, stirring constantly, until all the broth has been used, the grains are al dente in the center and suspended in a liquid that resembles heavy cream— about 18 minutes.

Turn off the heat and stir in the butter, squash pieces, pine nuts, and 1/2 cup Asiago. Once butter has melted and ingredients are fully incorporated, remove from heat and season with salt and pepper. Serve immediately, topped with remaining 1/2 cup Asiago and drizzled with Balsamic Glaze.
Serves 6


you want to use a pan that is large and wide, but not a fry pan
the one I used is Martha Stewart Everyday from Kmart

Source: Delallo