Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 4 clv garlic, roasted
- 4 Tbsp. unsalted butter, room temperature (60 mL)
- 1 tsp finely minced chervil (5 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL) tsp finely minced marjoram (2 mL)
- 1/2 tsp finely minced marjoram (2 mL)
- 1 pch grnd cinnamon
- 1 pch grnd ginger Butternut Squash
- 2 Tbsp. unsalted butter (30 mL)
- 1 lb squash, cut into 3/4-inch (6 mm) cubes (500 g)
- 1 tsp kosher salt (5 mL)
- 1 Tbsp. brown sugar (15 mL) Risotto
- 5 c. chicken stock, recipe follows (1.25 L)
- 1 Tbsp. extra virgin olive oil (15 mL)
- 1/4 lb pancetta, small dice (125 g)
- 1/2 c. chopped shallots (125 mL)
- 1 c. arborio rice (250 mL)
- 2 tsp finely minced fresh sage (10 mL)
- 1 tsp finely minced fresh thyme (5 mL)
- 1/2 c. white wine (75 mL)
Direcciones
- In a bowl, crush the roasted garlic with a spoon.
- Fold in the butter, chervil, marjoram, grnd cinnamon and ginger and chill.
- Butternut Squash:In a large skillet heat the butter.
- Add in the squash and season with salt.
- Cook for 6 min till golden brown on all sides.
- Add in brown sugar and cook till the squash is caramelized and tender but not mushy.
- Set aside and keep hot.
- Risotto:Bring chicken stock to a boil over high heat.
- Reduce the heat to low and keep hot.
- Heat extra virgin olive oil in a heavy-bottomed saucepan, add in the pancetta and saute/fry till lightly browned.
- Add in the shallots, stirring till softened.
- Pour in the arborio rice, sage and thyme cook for 4 min, stirring till well coated.
- Turn the heat to high and add in the white wine; simmer till mostly absorbed.
- Add in the warm stock 1/2 c. (125 mL) at a time, stirring constantly till absorbed by the rice.
- Continue to add in stock 1/2 c. at a time, stirring to release the starch.
- Check rice for doneness after 18 min; rice should be al dente but cooked through.
- Stir in Italian parsley, kosher salt, pepper and 3 Tbsp. (45 mL) of the spiced butter.
- Gently mix in the squash.
- Serve immediately.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 138 | 42% |
| Total Fat 15.68g | 20% |
| Saturated Fat 8.19g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 973mg | 41% |
| Potassium 528mg | 15% |
| Total Carbs 33.83g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.03g | 3% |
| Protein 9.54g | 15% |
