Winter Squash Risotto
This risotto is perfect for cooler weather, when we need to keep energy in our middle organs so we are warm and cozy, centered and balanced. My method varies slightly from my friend, Sandro’s, but both yield yummy results.
Makes 3-4 servings
- 3 cups spring or filtered water
- ¼ red onion, diced
- ½ carrot, diced
- ¼ cup diced winter squash White wine or mirin
- Extra virgin olive oil
- ½ red onion, finely diced
- Sea salt
- ½ cup Carnaroli or Arborio rice
- ¼ winter squash, finely diced; do not peel
- 4-5 springs fresh basil, leaves removed, hand shredded
Step By Step Instructions:
Make the broth by combining all the ingredients with a splash of wine or mirin in a sauce pan over low heat. Simmer for 30 minutes before making the risotto. (You can make the broth the day before too.)
Place a couple tablespoons extra virgin olive oil in a deep skillet along with onion over medium heat. When the onion begins to sizzle, add a pinch of salt and cook, stirring until translucent. Stir in rice and a generous splash of wine and cook, stirring until the wine is absorbed. Add ¼ cup broth and cook, stirring frequently, until the broth is absorbed. Add another ¼ cup of broth and repeat the process. Stir in half of the diced squash and cook, stirring.
Place the remaining squash in a small pan with water to half cover and a pinch of salt. Cook over medium heat until the squash is soft.
Continue adding broth and stirring until the rice is tender but al dente, about 25 minutes.
Take the remaining squash and using an emulsion blender or a food processor, puree until smooth.
Stir the pureed squash into the cooked risotto, season lightly with salt and cook over low heat until the squash is absorbed into the rice.
Serve immediately, garnished with fresh basil.