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butternut
squash & sweet potato risotto
* based
on a donna hay recipe |
ingredients:
1
average-sized butternut squash, peeled and chopped into 1" cubes
1 large sweet potato, peeled and chopped into 1" cubes
extra virgin olive oil (flavoured or plain)
kosher salt and freshly cracked black pepper
5 - 6 cups homemade chicken or vegetable stock
1 tablespoon olive oil
2 cups Arborio rice
1/8 cup chopped chives
1/8 cup chopped flat leaf parsley
1/4 cup grated pecorino Romano cheese
salt and pepper to taste
1/2 cup skim milk feta
directions:
1. Preheat the oven to 425 F. Place the squash and sweet potato on a baking
tray and toss with oil, salt and pepper. Bake for about 25 minutes, or
until soft. Set aside.
2.
Place stock in a saucepan over medium heat and allow to simmer. Heat oil
in a separate saucepan over medium. Add the rice and cook for about 1
minute, or until translucent. Add the stock, 1 cup at a time, and stir
until stock is absorbed. Repeat until all or most of stock is used and
rice is creamy and al dente.
3.
Stir chives, Romano, pepper salt and squash and sweet potato through risotto
(being careful not to break up the chunks of vegetable). Serve in bowls
or small plates and top with feta, broken into small pieces.
Serves
4.
notes:
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This would actually make a great side-dish to a really great summer
salad with tomatoes and cucumber in it. Just remember that risotto
is heavy - like pasta - so don't make your other course(s) too fatty
or carb-laden.
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The topping of feta is another layer of salt and taste for this
dish - it really finishes it off nicely. I really like skim-milk
feta because it's much smoother and softer than whole-milk feta...a
nice change, especially in the summer and especially with such a
heavy dish as this.
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