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Fall Vegetable Risotto (Weir)
Recipe By : Cooking Demo (1998) Joanne Weir*
Serving Size : 6 Preparation Time :1:15
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds butternut squash
3 cups nonfat low-salt chicken broth
salt and pepper
3 medium leeks -- dice
white part and one inch green
1 1/2 tablespoons extra virgin olive oil
1 1/2 cups arborio rice
3 garlic cloves -- minced
2 tablespoons chopped fresh flatleaf parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/8 teaspoon freshly grated nutmeg
1 teaspoon grated orange zest
1/2 orange -- juiced
can options:
3 tablespoons pecans -- toasted and chopped
1/2 cup freshly grated parmigiano-reggiano
Cut squash in half lengthwise, then scoop out and discard seeds. Peel and
cut into 1/2- inch chunks.
In a medium-size saucepan over high heat, bring broth and 3 cups water to a
simmer. Add squash and simmer until almost tender, 2 to 3 minutes. Remove
squasht season with salt and pepper, and set aside. Reserve broth separately.
Place leeks and tips cup water in a large frying pan. Cover and simmer
until leeks are soft, about 12 minutes, adding more water if it evaporates.
Reserve leeks, and add cooking liquid to reserved broth.
Warm broth over low heat on a back burner. Warm olive oil in a large
skillet over medium heat. Add rice and cook, stirring constantly, 2 to 3
minutes. With a ladle, add about 3/4 cup broth and stir to free rice from
bottom and sides of pan.
When rice has absorbed first addition of broth, add another ladleful of
stock. Stir often to keep rice from sticking, adding more stock a ladleful
at a time to keep grains moist. After 10 minutes of adding broth and
stirring, add leeks, garlic. and next 7 ingredients (through juice) and
continue to stir. Continue to add broth until the rice is render with no
chalky centers (but still firm), 18 to 22 minutes. If you run out of broth,
add hot water. When rice is just tender, add an additional ladle of broth
or water and reserved squash. Remove pan from heat, cover, and let sit 5
minutes. Season with salt and pepper.
To serve, place the risotto in a bowl and garnish with pecans and cheese.
Serves 6.
[Per serving (without options): Calories 330 (11% from fat), Fat 4 g (1 g
saturated), Protein 9 g, Carbohydrate 66 g, Fiber 8 g, Cholesterol 0 mg,
Iron 5 mg, Sodium 105 mg, Calcium 118 mg]
*Recipe 1998 by Joanne Weir, cooking class; reprinted September, 1998
Health (Magazine from Time, Inc.) Mcrecipe by Kitpath@earthlink.com 1998
Notes: Weir teaches in more than 40 cites a year. For a list of her
upcoming classes write to her online at weircook@aol.com. See also Weir
Cooking at ShawGuides: http://206.65.86.112/cgi-bin/rbox/sg.pl?s=3&i=rec&v=76
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