Butternut Squash Risotto

Recipe courtesy Chef Rob Feenie of Lumiere in Vancouver
Show: Giada's Weekend Getaways Episode: Vancouver
TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 45 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

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Directions

Preheat oven to 350 degrees F.

Peel and seed squash. Score 1 squash with a knife and season with olive oil and salt. Roast in oven until browned and cooked through. Puree in food processor. Dice other squash and saute in a pan in olive oil. Heat rice in a little olive oil. Slowly add stock, 2 ounces at a time, until absorbed. Once rice is fully cooked fold in butter, Parmesan, and mascarpone. Add squash puree, to taste, and fold in the sauteed diced squash. Season and garnish with sorrel.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on October 06, 2011

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    I agree with everybody who said that there's too much squash in this recipe. I cut the recipe in half and used one whole butternut squash, and I should have used only half a squash (at the most. The flavors were lovely--I added sauteed mushrooms, grated in some nutmeg and added a splash of vanilla--but it turned out to be squash with rice rather than risotto with squash. Also, if you use short-grain brown rice instead of white rice, it means that you'll need about half an hour (or more and at least an extra cup of liquid.

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