Squash RisottoSquash Risotto
Squash Risotto
Squash Risotto
Risotto - a traditional Italian dish - is one of the most common ways of cooking rice in Italy. Choices Executive Chef, Antonio Cerullo, has added his own touch to this recipe through the use of fresh vegetables. The firm texture of this dish combines perfectly with the fresh cheeses and butternut squash. Enjoy!
Antonio Cerullo
Antonio Cerullo
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Recipe - Choices Market South Surrey
Squash-Risotto.jpg
Squash Risotto
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1.5L Vegetable Stock
1 roasted Squash (acorn)
4 tbsp. Extra Virgin Olive Oil
1 chopped Onion
1 cup diced Celery
2 cups Arborio rice
2/3 cup White wine
1 tbsp. Fresh rosemary
150g Provolone
100 g Brie cheese
Salt and pepper to taste
Directions

1. In a medium pot bring vegetable or chicken stock to boil and keep hot.

2. In a heavy bottomed pot heat oil on medium heat and brown onion and celery.

3. Add rice, stirring vigorously for about 31/2 minutes or until rice feels too hot to touch.

4. Add previously roasted squash pulp and continue to stir vigorously.

5. Add wine a little at a time and stir. When wine has all evaporated, start adding hot stock slowly, not more than 2 ladles at a time, while continuing to stir.

6. 15 minutes into cooking, add chopped rosemary.

7. When rice has reached required tenderness (Italian Risotto would be al dente, some prefer it cooked more) add cheeses, cracked pepper and stir.

8. Let rest for a few moments and then serve.

9. If desired, garnish each plate with a little extra shredded cheese and a few drops of pumpkin seed oil.

10. Leftovers can be turned into small patties and pan-fried the following day for beautiful risotto cakes!

 

Serves 4

10 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1.5L Vegetable Stock
Gobio - Vegetable Bouillon Cubes
Gobio - Vegetable Bouillon Cubes, 66 Gram
$4.49$6.80/100g
1 roasted Squash (acorn)
Organic - Squash Acorn
Organic - Squash Acorn, 682.5 Gram
$4.48 avg/ea$0.66/100g
4 tbsp. Extra Virgin Olive Oil
Not Available
1 chopped Onion
Not Available
1 cup diced Celery
Celery - Organic Bunch
Celery - Organic Bunch, 720 Gram
$6.32 avg/ea$0.88/100g
2 cups Arborio rice
Not Available
2/3 cup White wine
Not Available
1 tbsp. Fresh rosemary
Roots Organic - Herbs Rosemary Fresh Organic
Roots Organic - Herbs Rosemary Fresh Organic, 1 Each
$3.28
150g Provolone
Tre Stelle - Provolone Cheese
Tre Stelle - Provolone Cheese, 200 Gram
$9.98 avg/ea$4.99/100g
100 g Brie cheese
Agropur - Cheese Brie L'Extra
Agropur - Cheese Brie L'Extra, 170 Gram
$8.99 avg/ea$5.29/100g
Salt and pepper to taste
Not Available

Directions

1. In a medium pot bring vegetable or chicken stock to boil and keep hot.

2. In a heavy bottomed pot heat oil on medium heat and brown onion and celery.

3. Add rice, stirring vigorously for about 31/2 minutes or until rice feels too hot to touch.

4. Add previously roasted squash pulp and continue to stir vigorously.

5. Add wine a little at a time and stir. When wine has all evaporated, start adding hot stock slowly, not more than 2 ladles at a time, while continuing to stir.

6. 15 minutes into cooking, add chopped rosemary.

7. When rice has reached required tenderness (Italian Risotto would be al dente, some prefer it cooked more) add cheeses, cracked pepper and stir.

8. Let rest for a few moments and then serve.

9. If desired, garnish each plate with a little extra shredded cheese and a few drops of pumpkin seed oil.

10. Leftovers can be turned into small patties and pan-fried the following day for beautiful risotto cakes!

 

Serves 4

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