Butternut Squash, Rosemary, and Blue Cheese Risotto

[valchemist]

Has anyone tried this one yet? it is from the February BA. I have all of the prep work done and I am making it for dinner tonight. I plan to lighten it by using half and half and reducing the butter and parmesan by a bit. But I really don't want to overdo it on the lightening since I am in the mood for a good, rich risotto.

Anyway, thought I would post the recipe for those who are interested enough to open this thread. I will post my review later.


* Exported from MasterCook *

Butternut Squash, Rosemary, and Blue Cheese Risotto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 c low sodium chicken broth -- (or more)
3 tbsps butter
1 1/4 c finely chopped onion
2 lbs butternut squash -- peeled, halved, seeded, cut into 1/2-inch to 3/4-inch dice, about 3 cups
2 tsps chopped fresh rosemary -- divided
2 c arborio rice
1/2 c dry white wine
4 ozs baby spinach leaves
1/2 c whipping cream
1/2 c grated parmesan cheese
1/3 c crumbled blue cheese -- 1 1/2 oz.

Bring 7 cups broth to a boil in a large saucepan. Cover and reduce heat to low.

Melt butter in a heavy large pot over medium heat. Add onion and saute until tender, about 5 minuts. Add squash and 1 1/2 tsp rosemary; saute 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups of hot broth, bring to a boil. Reduce heat and simmer uncoverd until rice is just tender and risotto is creamy ans slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan. Season to taste with salt and pepper.

Transfer risotto to a large bowl. Sprinkle with blue cheese and remaining rosemary and serve.


Source:
"Bon Appetit, February 2005"

[Lys]

Val -

I am dying to hear how this is... my DH and I were drooling over the recipe when I saw it in the issue. Hoping to make it over the weekend... can't wait to hear how yours turns out!

[sneezles]

Haven't even gotten around to reading it yet (and I have 2 copies!:p ...subcription foul-up). But thanks for bringing it to my attention!! Even with making a couple of changes (homemade stock and half and half) the fat is only 24% but it's the 114gms of carbs that are killing me!!!

[tigermorris]

Val,

I haven't made this recipe, but I did make the Butternut Squash Risotto that was in the Oct or Nov CL 2004.
That recipe was delicious. I used some white wine instead of all chicken broth and substituted asaigo cheese for whatever the recipe orginally specificied. It also called for tarragon and I subbed poultry seasoning.

Your recipe sounds yummy.
I'm not sure it really needs the whipping cream; its going to be really rich. How about fat free half and half?

I'd would go ahead and make it, since you have all the ingredients.
Good luck and enjoy.

Sorry I wasn't much help.

[valchemist]

Originally posted by tigermorris
Val,

I haven't made this recipe, but I did make the Butternut Squash Risotto that was in the Oct or Nov CL 2004.
That recipe was delicious. I used some white wine instead of all chicken broth and substituted asaigo cheese for whatever the recipe orginally specificied. It also called for tarragon and I subbed poultry seasoning.

Your recipe sounds yummy.
I'm not sure it really needs the whipping cream; its going to be really rich. How about fat free half and half?

I'd would go ahead and make it, since you have all the ingredients.
Good luck and enjoy.

Sorry I wasn't much help.

thanks for your comments. I was thinking the cream might be unnecessary but I didn't want to go overboard the first time around on the lightening. maybe next time I make it I can try cutting back even more (like using ff half and half) if I think it would work. glad you liked that other butternut risotto.

as you can tell, I am really excited about this meal since I am posting it even before I make it!

[lorilei]

WE made this recipe at our house -- and it really was fantastic. The rosemary plays beautifully off of the sweet squash, and the bleu cheese gives a fantastic zing. We used a local Amish bleu, which tasted a bit strong -- but I just added a bit less of it to compensate.

I lightened it up right off the bat. Didn't NEED the cream, though I can imagine it would be delish with a bit of extra richness. Considering we ate it as a main dish, I didn't think rich was the way to go, though.

I hope you enjoy. I know you'll be back with your review :)

[valchemist]

Originally posted by lorilei

I lightened it up right off the bat. Didn't NEED the cream, though I can imagine it would be delish with a bit of extra richness. Considering we ate it as a main dish, I didn't think rich was the way to go, though.


oh, glad to hear your review! maybe I could ditch the cream altogether. I guess I will make that decision at the end just before it is to be added. I have had plenty of risottos without cream that taste creamy, rich and decadent just the same.

[valchemist]

I am back with my review. It was very good -- rich and creamy and the flavor combination was nice, as lori said. I used a strong danish blue cheese, though, and it overpowered the mild-tasting squash. But I was still glad the squash was in there for nutrition and color. It is a pretty dish. I think an average blue cheese wouldn't be as overpowering, so that was my fault. I love blue cheese, though, so I wasn't bothered by it!

I reduced the butter, increased the spinach (and chopped it), and eliminated the cream (didn't think it needed it). We got 5 large main course servings from it. I am pasting the recipe below, with my changes, and you will see that the nutritional stats are not bad at all!

(oh, I also stirred the blue cheese in with the parmesan instead of sprinkling it on top. I would do that again.)


* Exported from MasterCook *

Butternut Squash, Rosemary, and Blue Cheese Risotto - with my changes

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 c low sodium chicken broth -- (original recipe called for 7 cups)
2 tbsps butter -- (original recipe called for 3 tbsp)
1 1/4 c finely chopped onion
2 lbs butternut squash -- peeled, halved, seeded, cut into 1/2-inch to 3/4-inch dice, about 3 cups
2 tsps chopped fresh rosemary -- divided
2 c arborio rice
1/2 c dry white wine
6 ozs baby spinach leaves -- coarsely chopped (original recipe called for 4 oz)
1/2 c whipping cream -- (I omitted)
1/2 c grated parmesan cheese
1/3 c crumbled blue cheese -- 1 1/2 oz.

Bring 7 cups broth to a boil in a large saucepan. Cover and reduce heat to low.

Melt butter in a heavy large pot over medium heat. Add onion and saute until tender, about 5 minuts. Add squash and 1 1/2 tsp rosemary; saute 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups of hot broth, bring to a boil. Reduce heat and simmer uncoverd until rice is just tender and risotto is creamy ans slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan. (I stirred the blue cheese in here, too) Season to taste with salt and pepper.

Transfer risotto to a large bowl. Sprinkle with blue cheese and remaining rosemary and serve.


Source:
"Bon Appetit, February 2005"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 563 Calories; 10g Fat (16.1% calories from fat); 31g Protein; 85g Carbohydrate; 4g Dietary Fiber; 25mg Cholesterol; 1199mg Sodium. Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

[TLee4]

I just finished eating a big serving of this..it is delicious! I took Val's lead and left out the cream (although I forgot to decrease the butter). I too added extra spinach and chopped it. My blue cheese was more mild, so it didn't overpower at all. Thanks for this recipe, Val!

Terri

[wallycat]

This sounds yummy.
Do you think subbing sweet potatoes for the squash would work?
I always have those on hand and rarely the squash...

[TLee4]

I do think sweet potatoes would probably work. Let us know if you try it!

[karenv]

This sounds great! I actually marked this one off in the glossary of recipes. I have a few squash left that I grew myself and was waiting for a special recipe to use one for. I already made squash soup and squash lasagne.

Karen