| Chef: Melanie Underwood | |
| Food Mood: Light and Healthy | |
| Cuisine: New American/Regional | |
Servings: 4 |
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Ingredients |
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| 1 small butternut squash (about 1 1/2 pounds) 6 cups chicken stock (or vegetable stock) 1 medium yellow onion, finely chopped (about 3/4 cup) 4 tablespoons unsalted butter 4 garlic cloves, minced 2 teaspoons peeled minced fresh ginger 1 cup Arborio rice 1/2 cup white wine 2 tablespoons chopped fresh chives 1/2 cup shaved Parmesan |
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Method |
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| Preheat oven to 450F. Halve squash lengthwise, scoop and discard seeds. Place cut side down, on an oiled shallow baking pan and season with salt and pepper. Bake squash in middle of oven, until tender and browned lightly, about 40 minutes. Remove from oven and allow to cool slightly. Scoop out flesh and mix to make a puree. In a saucepan bring stock to a simmer and keep hot. In another medium saucepan heat butter and add onion, garlic, and ginger and cook, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/2 cup stock and cook, stirring frequently, and keeping at a simmer throughout, until absorbed. Continue simmering and adding stock, about ?-1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente. Stir in butternut squash. Stir in chives and salt and pepper to taste. Garnish with parmesan and serve. |
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