The weeks between Thanksgiving and Christmas are the perfect time to experiment with cozy cuisine. This decadent dish from 1 Kitchen’s Chef Chris Crary is a great way to use seasonal ingredients to create a meal that’s warming for the body and soul.
“This dish is really inspired by the season,” says Crary. “I really like making dishes that visually describe the season. The risotto turns an orange color and that reminds me of fall going into winter.” It’s also a great alternative to some of the more common meat-heavy dishes of the season.
“Most people are used to seeing risotto with seafood, this a fun vegetarian twist,” he says. “It’s also a great way to sneak in veggies for kids.” As with all great things, the dish requires a little time and patience, but the results are well worth it.
“When making risotto, be prepared to stand by the stovetop for a little while. This delicate rice dish requires lots of stirring,” Crary advises. “I prefer to cook my squash more on the al dente side than mushy. It keeps more of the nutrients in and provides a little more texture.” (1hotels.com/nashville)
Winter Squash Risotto
Serves 4-6
- 3 1⁄3 pounds butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil'1 bunch sage leaves removed and rough chopped
- Salt and pepper
- 6 1⁄3 cups vegetable stock
- 4 tbsp butter
- 1 onion, finely chopped
- 8 cloves of garlic, thinly sliced
- 2 stalks of celery, finely chopped
- 3 1⁄4 cups white wine
- 1 1⁄2 cups Carnaroli Rice
- 1⁄5 cup parmesan grated
- 2⁄3 cup Chanterelle or any mushroom you prefer
Directions:
- Preheat the oven to 375 degrees. In a medium-sized bowl, toss the squash in 1 tbsp olive oil together with the chopped sage, salt, and pepper. Place on a sheet tray and roast for 25 to 30 minutes until soft but not mushy. When the squash is cooked, mash half of it to a rough purée and leave the other half whole.
- Next, bring the stock to a boil and keep it on a low simmer. In a separate pan, melt half the butter over medium heat. Stir in the onions, garlic, and celery. Cook on low to medium heat for 8 to 10 minutes until soft but not colored, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent. Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, stirring the rice over low heat for 25 to 30 mins, until the rice is cooked al dente. The risotto should be creamy and slightly soupy.
- Next, add in your squash puree and stir in. Add the cheese and remaining butter and leave to rest for a few minutes. At the same time, gently fry the whole sage leaves in olive oil until crisp, then set aside on kitchen paper. After the sage comes out, add your mushrooms to the hot pan and sauté until they are soft, add salt and pepper.
- Serve the risotto with the whole chunks of squash, crispy sage leaves, sautéed mushrooms, and parmesan on top.