Sharon's Recipes

OCTOBER: Risotto With Butternut Squash, Gorgonzola And Toasted Pecans

Ingredients:

4 cups chicken or vegetable stock
2 T. olive oil
4 T butter, divided
1/2 onion finely chopped
2 cloves of garlic chopped
1 medium butternut squash, about 1.5 lbs, cubed in 1/2 inch squares
1 cup arborio rice
8 -12 sage leaves, chopped, depends on your taste buds
2 tsp salt
fresh ground pepper
1/4 to 1/2 cup crumbled gorgonzola
1/4 to 1/2 cup toasted walnuts

Heat stock in a saucepan and hold. In a saute pan heat olive oil and 2 T butter. Saute onions , then add garlic and 1/2 of the sage and saute 30 seconds, add squash and turn to coat. Add 1/2 cup of water and cover and cook a 5 minutes to soften the squash. Uncover and add rice, turn to coat. Begin to add warm stock 1/2 cup at a time, stirring until liquid is absorbed until adding next 1/2 cup. Approximately 20 minutes or until rice is tender.

Remove it from the heat, add remaining 2 T butter, rest of the sage, salt and pepper. Stir till combined. Place in a serving bowl and toss with the gorgonzola. Top with toasted pecans.

 

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