Risotto with Butternut Squash, Greens, and Tomatoes Recipe



Risotto with Butternut Squash, Greens, and Tomatoes Recipes

Ingredients :

6-7 cups vegetable stock

2 cups diced yellow onion

1.5 cups butternut squash, cut into 1/2 inch cubes

2 cups Arborio rice

3/4 cup canned plum tomatoes, drained, cut in 1/2 inch dice, juices reserved

1/2 tsp ground nutmeg (optional)

1 tsp grated orange zest (optional)

3 cups Swiss chard, cut into 1/2 inch strips

salt and pepper

Method :

Bring 1 cup stock to a simmer in a large sauté pan. Add the onions and simmer for 10-15 minutes, or until they are tender and translucent. While the onions are cooking, bring the rest of the stock to a boil in a large saucepan. Drop the butternut squash into the boiling stock, reduce the heat, and simmer until the squash is cooked but still firm. Remove the squash with a slotted spoon and set aside. Keep the stock at a simmer.

Add the rice to the cooked onions and cook 3-5 minutes, until the rice is opaque. Ladle 1 cup of the simmering stock into the rice and stir until the stock is absorbed. Add another cup of stock and cook over low heat, stirring occasionally. Repeat the process with 1 more cup of stock; the rice will absorb the stock more slowly now but you can't rush it. When the rice is almost al dente, stir in the cooked squash and the tomatoes, the optional nutmeg and orange zest, and cook for a few minutes. Add 1.5 cups more simmering stock and cook again until nearly absorbed, then add the greens and stir until they are wilted. Season to taste with salt and pepper. Serve at once. The mixture should be a little soupy in the bowl and the rice should be al dente, soft on the outside and firm in the center.

Serves 6

This risotto would be at home in northern Italy or Portugal, where similar ingredients are combined with rice, but here the mixture is baked in a casserole rather than cooked over a flame. The sweetness of the squash and the onion provide a wonderful contrast with the greens and tomatoes.

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