Roasted Butternut Squash and Pea Tendril Risotto - Work It Training

sauteed-brussel-sprout-greens

Here is the recipe for the the risotto I made last Friday for our client dinner at Work It. Try it and let me know what you think!

Ingredients

2 cups Butternut Squash, peeled and diced
1 ½ cups Arborio Rice (or other short grain rice)
1 Shallot, finely diced
1 Large Handful of Pea Tendrils*
4 cups Vegetable Stock
1 cup White Wine
Parmesan Cheese
Olive Oil (not extra virgin)
Salt
Pepper

Directions

Heat oven to 350 degrees. In a bowl, toss squash with 2-3 tbsp of olive oil and sprinkle with salt and pepper. Pour onto a baking sheet and roast until fork tender, about 20 minutes. Set aside once cooked.

Place the stock and wine in a pot and heat to a simmer, then keep on lowest setting. In a large, wide, medium depth skillet heat 3 tbsp of olive oil over medium heat. Add the shallots and sauté for a few minutes until tender but not browned. Add the rice and gently fry in the oil for 3-5 minutes stirring frequently; do not let the rice brown or burn. Add ½ tsp of salt to the rice. Add ¼ cup of the warm broth to the rice and stir constantly until most of the liquid is absorbed. Continue to add stock ¼ cup at a time and stirring until most of the liquid is absorbed. Repeat this process until all the stock has been used. Check the rice for consistency, “bite”, and salt level. If necessary add water ¼ cup at a time and cook until rice is firm and soupy but not crunchy. Add salt as necessary. At the very end add the cooked squash and pea tendrils*. Stir and remove from heat. Serve garnished with freshly grated Parmesan cheese.

*You can substitute blanched asparagus for pea tendrils.
Click HERE for the sauteed greens recipe.

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