The Food Trust's
Headhouse Farmers' Market
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Butternut Squash Risotto This recipe from Griggstown Quail Farm demystifies risotto. (It's not hard to make -- really!) Griggstown chef Matthew Sytsema suggests serving it with a simply roasted Griggstown chicken. Serves 4-6. 1 medium butternut squash 5 to 6 cups chicken stock
2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, peeled and minced
2 cups arborio rice
1/2 cup dry white wine
Freshly grated nutmeg
Salt and black pepper
1 tablespoon chopped fresh rosemary
1/2 cup freshly grated Parmesan cheese
Rosemary sprigs, for garnish
Cut squash into eighths, discarding seeds. Over a saucepan of boiling water, steam squash for 10 to 15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed. Stir in a cup of stock and squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a bit at a time until rice is creamy and firm, about 15 to 20 minutes. Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of Parmesan. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.
Learn more: How to contribute your favorite farmers' market recipe |
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