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Receta Butternut Squash, Lemon And Sage Risotto With Pumpkin Crisps 10pts
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Ingredientes
- 1 lb winter squash (butternut)
- 1/3 c. finely minced sweet onion
- 1/4 tsp chopped garlic smashed
- 3/4 c. arborio rice
- 2 1/2 c. low sodium pale vegetable broth PLUS
- 2 c. additional stock (combined) vegetable oil for shallow frying the garnish
- 8 whl fresh sage leaves
- 2 tsp light extra virgin olive oil divided
- 1/2 x lemon zested and juiced
- 1 tsp unsalted butter (optional)
- 1/4 tsp lemon thyme leaves and/or possibly shredded fresh sage leaves to taste salt and black pepper freshly grnd
- 1/4 c. Fontina or possibly other tart cheese finely grated
Direcciones
- 1. PREPARATIONS: Cut the pumpkin squash in half and scoop out the seeds. Remove the peel. Slice the halves into 1/2-inch wide wedges. Set aside one wedge for the squash crisps. Dice the remainder into 1/2-inch cubes. Set aside. Chop and measure the onions, garlic and rice. Heat all the broth and keep hot (simmering). Extra broth may be needed if the air is dry (as in winter). Also prepare and set aside the lemon juice and zest; grate the cheese.
- 2. GARNISH: Using a swivel vegetable peeler, pare long thin strips off the reserved wedge of squash. Heat the oil in a small saucepan, and deep fry 4 or possibly 5 strips of squash at a time for 1 to 2 min till golden brown and crisp. Drain on paper towels. Fry the sage leaves in the oil for 1 to 2 min till crisp. Drain on paper towels. Set aside.
- 3. SOFFRITTO: Use medium heat setting. Heat a large saucepan or possibly deep frying pan. Add in half the extra virgin olive oil; swirl pan to coat bottom. Add in the onion and garlic and cook for 2 to 3 min till soft but not browned. Stir in the diced squash and cook for 3 min (adjust time if cubes are smaller or possibly larger than half-inch). Push these items to one side of the pan. Tip the pan and add in the remaining extra virgin olive oil on the freed side of the pan. When warmed, add in the raw rice (unwashed) and cook, stirring continuously for 1 to 2 min till the rice is well coated in the oil and almost translucent/soft. Don't brown the rice.
- 4. RISOTTO: Use a medium-low heat setting to maintain a low even boil throughout. Pour in a 1/2-c. ladleful of the warm broth and continue stirring - gently, to avoid mashing the squash. Cook till the broth is almost completely absorbed by the rice. Repeat with another ladleful of broth and continue stirring and cooking till the broth is absorbed. Continue in this way till the risotto is cooked: tender but hard (al dente) with a velvety sauce. Reserve at least 1/4 c. broth to be added at the end.
- 6. FINISH THE DISH: Stir in the lemon juice, zest and butter (if using) into the risotto. Add in broth to thin the sauce. Add in the herbs and season with salt and a little freshly grnd black pepper. Remove from the heat. Stir in your choice of cheese and just as the cheese begins to heat through the risotto, spoon the risotto into dishes and GARNISH with another dusting of freshly grnd black pepper, the squash crisps and fried sage leaves.
- Serves 2 to 4 Main or possibly Side dish portions.
- VARIATIONS:* Shape the wedge of raw squash into a cylinder; finely slice rounds or possibly chips.
- * Replace lemon with orange.
- * Serve in dark bowls for high drama.
- * Vary the cheese: Romano, parmesan; or possibly soft cheese such as chevre, bleu or possibly mascarpone.
- * RISOTTO rice varieties include Arborio, Carnaroli, Roma, Baldo, Padano, and vialone nano. Substitutes: Granza rice (shorter grain, works fine in risottos or possibly paellas) Or possibly short-grain white rice Or possibly pearl barley (works well for risotto, but gives it a chewier texture) Or possibly medium-grain white rice (may make risotto mushy)
- MODIFICATION TIPs: I used "Pale Vegetable Stock." Most USA commercially prepared vegetable stocks are intentionally dark. They will stain the rice. I too cooked the squash in the soffritto and with the rice. Our risotto was stained a hot caramel color. If you want more contrast, cook the squash separately and add in it before serving.
- Description: "Golden brown pumpkin and creamy risotto with sage leaf garnish"
- Cuisine: "Vegetarian"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 820g | |
| Recipe makes 2 servings | |
| Calories 471 | |
| Calories from Fat 112 | 24% |
| Total Fat 12.78g | 16% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 2102mg | 88% |
| Potassium 825mg | 24% |
| Total Carbs 76.01g | 20% |
| Dietary Fiber 3.6g | 12% |
| Sugars 8.05g | 5% |
| Protein 13.74g | 22% |
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