It’s cold, really cold, in New York. I’m held up in my infinitesimally small studio apartment avoiding the elements. The only thing I want to eat is something starchy, creamy and rich. This doesn’t require a lot of effort and always hits the spot.
Butternut Squash Risotto
1 butternut squash, pealed, cleaned and cubed into bit size pieces
1 medium sweet onion, finely chopped
4 tablespoons butter, divided
1 ½ cups short grain rice
1/2 cup white wine
1 quart chicken stock
fresh thyme, sage or parsley
Preheat the oven to 500 degrees.
On a large baking pan, toss the squash pieces in olive oil, salt, pepper and garlic powder. Roast in the oven for 1 hour, turning 40 minutes into the cooking time
In a large pan, on medium high heat, sauté the onions in 2 tablespoons butter and some olive oil till clear. Add the rice, stirring and cooking till the edges also turn clear. Season the rice lightly with salt.
Add the wine. Stir until it is absorbed into the rice. Slowly add the stock, one ladle at a time, stirring the rice till it is absorbed. Do this until the rice is almost done, maybe 30 minutes? You want to rice to be done but not mushy. It should have the typical creamy risotto texture.
Fold the roasted squash, Parmesan cheese, remaining butter and fresh herbs into the rice. Check for seasoning and serve immediately.