Cravings: risotto
I have been craving a creamy risotto for days -- maybe one with butternut squash and gorgonzola cheese?
In fact, something just like this would hit the spot
Risotto with Butternut Squash, Gorgonzola and Toasted PecansCreated by Rori TrovatoFrom the December, 2003 issue of O, The Oprah Magazine Makes 4 servings
Pecans add crackle to this sweet and tangy, creamy and crunchy risotto. INGREDIENTS
In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the rice; stir until well coated, about 1 minute. Add the garlic and squash and continue to stir another 30 seconds. Lower the heat to medium and add 1/2 cup hot stock. With a wooden spoon, stir until the liquid is absorbed but the rice isn't sticking to the pan. Continue adding 1/2 cup stock and stirring until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender.
Remove from heat; add the sage, butter, and salt. Season with pepper. Stir to combine. Place risotto in a serving bowl and top with Gorgonzola and pecans. Recommended variations
butternut squash, rosemary, and blue cheese risotto Bon Appétit | February 2005
Goes great with: Salad of butter lettuce, radicchio, roasted pears, and toasted walnuts. What to drink: Red Burgundy or Pinot Gris.
Makes 4 servings.
7 cups (or more) low-salt chicken broth
3 tablespoons butter
1 1/4 cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat.
Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese.
In fact, something just like this would hit the spot
Risotto with Butternut Squash, Gorgonzola and Toasted PecansCreated by Rori TrovatoFrom the December, 2003 issue of O, The Oprah Magazine Makes 4 servings
Pecans add crackle to this sweet and tangy, creamy and crunchy risotto. INGREDIENTS
- 4 cups low-sodium chicken or vegetable stock
- 2 tablespoons extra-virgin olive oil
- 1/2 small onion, finely chopped
- 1 cup arborio rice
- 2 small garlic cloves, finely chopped
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes
- 8 large sage leaves, chopped
- 2 tablespoons butter
- 2 teaspoons salt
- Freshly ground pepper
- 1/3 cup crumbled Gorgonzola
- 1/4 cup chopped toasted pecans
In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the rice; stir until well coated, about 1 minute. Add the garlic and squash and continue to stir another 30 seconds. Lower the heat to medium and add 1/2 cup hot stock. With a wooden spoon, stir until the liquid is absorbed but the rice isn't sticking to the pan. Continue adding 1/2 cup stock and stirring until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender.
Remove from heat; add the sage, butter, and salt. Season with pepper. Stir to combine. Place risotto in a serving bowl and top with Gorgonzola and pecans. Recommended variations
- Cranberry Risotto: Add 1/2 cup dried cranberries with the garlic and squash.
- Barley Risotto: Substitute one cup barley for the arborio rice and use one additional cup of stock. Barley has a nuttier taste and a less creamy texture than rice.
- Indian-Spiced Risotto with Shrimp: Omit the squash and add one teaspoon cumin, 2 teaspoons curry powder, and 1/4 teaspoon red pepper flakes. When the rice is about two-thirds done, add 1 1/2 pounds medium-size peeled and deveined shrimp. Continue cooking until the rice and shrimp are cooked through. Finally, substitute 2 tablespoons chopped cilantro for the sage, omit the Gorgonzola, and increase the amount of butter to 4 tablespoons.
butternut squash, rosemary, and blue cheese risotto Bon Appétit | February 2005
Goes great with: Salad of butter lettuce, radicchio, roasted pears, and toasted walnuts. What to drink: Red Burgundy or Pinot Gris.
Makes 4 servings.
7 cups (or more) low-salt chicken broth
3 tablespoons butter
1 1/4 cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat.
Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese.