Skip to content

Beta This app is in Beta Testing

Butternut Squash Risotto -Barolo Grill

No ratings yet
Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. 2 medium butternut squash -- halved lengthwise and seeded
  2. 1 cup basil leaf julienne
  3. 1/4 cup brown sugar -- or less to taste salt and black pepper
  4. Chop
  5. 1 tablespoon extra virgin olive oil
  6. 1 onion -- diced
  7. 3 cups Arborio rice
  8. 2 cups fava beans -- shelled fine skin removed -- blanched
  9. 6 1/2 cups chicken broth -- (12-inch)
  10. 1/2 cup freshly grated Parmigiano Reggiano
  11. Roast
  12. 8 ounces unsalted butter
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1. BAKE THE SQUASH: Preheat oven to 350F. Brush the squash with olive oil. Wrap them in aluminum foil; roast for 45 minutes, or until they are soft. Cool; scoop out the flesh and chop it finely.
  2. 2. CREAM THE RICE: Saute the onion in the butter in a heavy-bottomed saucepan until it is translucent. Add the rice, squash, sugar, salt, and pepper; cook for 2 minutes. Pour in the broth 1/2 cup at a time, stirring, and add more broth only when all the liquid in the pan has been absorbed by the rice. Continue adding broth in this manner, and cook until the rice is done; it should take about 30 minutes over medium-high heat.
  3. 3. TO SERVE: Fold the Parmiagiano and fava beans into the rice, and garnish with the julienned basil leaves. Serve hot. MAKES almost 7 cups. [885 cals, 38g fat; 39% cff]
  4. SOURCE NOTES. Blair Taylor, owner of the restaurant, makes it a point to take his entire kitchen and dining room staff to Italy once a year.
  5. 1) Recipe by Anthony Walker, chef, Barolo Grill, Denver, Colorado. Restaurant opened 1993 in Denver's North Cherry Creek. Cuisine of Tuscany and Piedmont. 2) Magazine of LA CUCINA ITALIANA (October 1998:74) 3) Edited: Pat Hanneman's Kitchen: 4) Brenda's RecipeCafe: see http://www.onelist.com/subscribe.cgi/ RecipeCafe 5)Fareshare Recipe Gazette 11/98

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Anthony Walker, Chef: Barolo Grill, Denver (Oct98). Saved from www.fareshare.net (http://www.fareshare.net/recipesV2-B2.html), file Recipes/www.fareshare.net/recipesV2-B2.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.