Another weekend review

[aggie94]

I made the Low-Fat Parsnip and Butternut Squash Risotto with Herbs from Risotto Risotti last night. Delicious! This was my first experience cooking with parsnips or butternut squash. The dish uses shredded squash, which blends nicely into the risotto to give it a beautiful light orangey-yellow color and a mildly sweet flavor. If anyone is looking for a nice fall recipe, I'd be happy to post this.

[valeriek]

aggie94,

If it wouldn't be too much trouble, I would love to have this recipe. Thanks!

Valerie

[aggie94]

No problem at all - that's why I offered! Here it is:

Low-Fat Parsnip and Butternut Squash Risotto with Herbs
from Risotto Risotti by Judith Barrett

1 tbsp. olive oil
1/2 cup finely chopped onion
2 small parsnips (about 4 oz. total), tops trimmed, peeled and chopped
2 cups arborio rice
1/2 cup dry white wine
6 cups defatted chicken broth*, heated
1 cup shredded, peeled, and seeded butternut squash
2 tbsp. chopped mixed fresh herbs, such as basil, mint, sage, chives, and parsley; or 2 tsp. dried**
2 tbsp. freshly grated Parmesan cheese
salt
freshly ground black pepper

Heat the oil in a heavy 4-quart pot*** over medium-high heat. Add the onion and parsnips and cook, stirring, until the onion begins to soften, 2-3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook about 1 minute longer.

Add the wine and stir until it is mostly absorbed by the rice. Add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup of the broth to add at the end. After 10 minutes, add the butternut squash.

When the rice is tender but firm, about 10 minutes longer, turn off the heat. Add the remaining 1/4 cup broth, the herbs, cheese, salt & pepper to taste, and stir well to combine with the rice.

Makes 4-6 servings.
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Eva's notes:
* The recipe recommends homemade broth, but I used veggie broth from bouillion cubes. Came out fine.
** I only had fresh basil on hand, so I used a tablespoon of that, and then a teaspoon of dried Italian seasoning, which is a blend of different herbs (marjoram, sage, oregano, basil, and some others)
*** I always do risotto in a nonstick skillet!

[valeriek]

Wow, that was quick!! Thanks again, it sounds great.

[ElinorC]

It sounds great. Thanks for the recipe.