Tuesday, January 23, 2007

Risotto with Kabota Squash

We happened to get Kabota squash in our share from New Roots last summer, a new variety for us. I've used it in a variety of recipes and it's always good, but here it shines.

This works well with Delicata squash as well, though that doesn't need to be peeled. I suggest sautéing the squash until it begins to brown, then adding the onion. From there, the recipe is the same.

Halve and peel a Kabota squash. Cut into small (about ½ inch) cubes (you want about a 3/4 to a cup of squash for this recipe). Chop a medium size onion.

Sauté the squash and onion in a 2 quart saucepan with a little olive oil, until they are tender. Add one cup arborio rice, and turn the heat to low.

Begin adding vegetable stock, ½ cup at a time, and stir constantly with a wooden spoon until all the stock is absorbed. Continue until the rice is tender, about 7 cups of stock total. (I generally use a quart of stock that I had put away previously, and use water for the rest of the liquid.)

Serve with grated Parmesan or Romano cheese.

It's not difficult to keep vegetable stock on hand with a little planning. In the summer, when we get fresh carrots from New Roots, I cut the greens off immediately and put them in a large pot of water to boil. I boil the carrot greens in water until the volume is reduced by 2/3, the cool and freeze in one quart containers. Anytime I cook other vegetable and cooking water remains, that also gets frozen for later use as stock.

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