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Butternut Squash Risotto (Emeril Lagasse) Recipe

Butternut Squash Risotto (Emeril Lagasse) Recipe

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Butternut Squash Risotto (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp unsalted butter
1/2 cup minced shallots
1 tsp salt, divided
2 cups canaroli rice
1/2 cup dry white wine
1 cup butternut squash puree , recipe follows
4 to 6 cups rich chicken stock, hot
1/2 cup grated parmigiano-reggiano, plus more for garnishing
freshly ground black pepper
2 tbsp extra-virgin olive oil
1 lb fresh wild mushrooms , trimmed of stems and sliced if necessary
1 tsp fresh thyme leaves
2 sprigs rosemary, finely chopped
salt and freshly ground black pepper
1 large butternut squash (about 2 1/2 lb)
1 tbsp olive oil
1 tsp thyme honey
1/2 tsp salt
1/2 tsp pepper
4 sprigs thyme
4 sprigs rosemary

Directions:

Wild mushrooms:
Melt the butter in a medium saucepan and saute the shallots until translucent and soft but not brown. Season with 1/4 teaspoon of the salt. Add the rice and stir until all of the grains are evenly coated with butter and begin to turn translucent, 3 to 4 minutes. Add the white wine and stir over medium heat until all the liquid has been absorbed. Add the butternut squash puree and 1/2 teaspoon of the remaining salt, stir to combine, then begin to add the chicken stock in 1/2 cup increments. Allow the stock to bubble for a moment, shake the pan and then stir until the stock has been absorbed. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy; be careful not to overcook. Stir in the Parmesan; add remaining salt and freshly ground pepper, to taste.
For the Wild mushrooms: In a large saute pan, heat the 2 tablespoons olive oil. When hot, add the mushrooms and the herbs. Saute the mushrooms until golden brown on all sides. Season with a pinch of salt and fresh ground pepper.
Serve the risotto in shallow bowls, garnished with the wild mushrooms and a little fresh grated Parmesan, if desired.
Butternut Squash Puree:
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Cut the butternut squash in half lengthwise and scoop out the seeds and pulp. Rub the cut side of both squash halves with the olive oil and honey. Sprinkle with the salt and pepper and place 2 sprigs of both thyme and rosemary on each half of the squash. Cover with another sheet of aluminum foil and bake in the oven until tender, 1 hour. Set aside to cool. Remove the herb sprigs and discard. Scoop the squash out of the shell and puree in the food processor. Add a little extra salt, pepper or honey, to taste.
Yield: 2 to 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	640.84 Kcal (2683 kJ)
Calories from fat	281.9 Kcal
		% Daily Value*
Total Fat	31.32g	48%
Cholesterol	60.32mg	20%
Sodium	1589.21mg	66%
Potassium	1835.19mg	39%
Total Carbs	63.68g	21%
Sugars	19.03g	76%
Dietary Fiber	8.58g	34%
Protein	28.06g	56%
Vitamin C	64.3mg	107%
Vitamin A	4.4mg	148%
Iron	4.4mg	24%
Calcium	197.1mg	20%

Amount Per 100 g
Calories	69.6 Kcal (291 kJ)
Calories from fat	30.62 Kcal
		% Daily Value*
Total Fat	3.4g	48%
Cholesterol	6.55mg	20%
Sodium	172.59mg	66%
Potassium	199.31mg	39%
Total Carbs	6.92g	21%
Sugars	2.07g	76%
Dietary Fiber	0.93g	34%
Protein	3.05g	56%
Vitamin C	7mg	107%
Vitamin A	0.5mg	148%
Iron	0.5mg	24%
Calcium	21.4mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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