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.
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.
posted by Bill Barrett at 9:11 AM
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