Red Kuri Squash Risotto

 
Yields1 Serving00
INGREDIENTS
 1 red kuri squash
 ¼ cup olive oil
 2 cups Arborio rice
 4 cups hot chicken or veggie stock
 ½ cup grated paprmesan
 1 onion
 ½ cup white wine
 ½ stick unsalted butter
DIRECTIONS
1

We're fortunate to get red kuri squash in our co-op bins come Winter. The red kuri squash has a gentle sweetness to it with a slightly nutty aftertaste. Some recipes say to cook the squash with the rice when making risotto, but this one actually roasts it separately. This prevents extra juices from the fruit from seeping into the rice, and it also "allows for greater
appreciation of its beauty and aroma as it bronzes in the oven". This recipe is from Lisa Katayama at Taste Test.

2

Prepare the kuri squash: Pierce the skin of the squash with a fork or knife all over. Microwave the squash anywhere from 2 to 4 minutes, or longer if needed depending on the size.
Let it cool, then cut in half (the microwave softens and loosens the skin); remove the seeds and cut each half again so that you have 4 quarters for roasting.

3

Drizzle olive oil, salt and pepper on the squash and roast it in the oven at 380F for about 1hr.

4

Meanwhile, cook the onions and rice in a pot for a few minutes until the rice is toasty and opaque.

5

Add wine and stock slowly as the rice absorbs it, for about 15 minutes until al dente. Stir in butter and cheese and squash last. Add salt, pepper, and parsley to
taste.

Ingredients

 1 red kuri squash
 ¼ cup olive oil
 2 cups Arborio rice
 4 cups hot chicken or veggie stock
 ½ cup grated paprmesan
 1 onion
 ½ cup white wine
 ½ stick unsalted butter

Directions

1

We're fortunate to get red kuri squash in our co-op bins come Winter. The red kuri squash has a gentle sweetness to it with a slightly nutty aftertaste. Some recipes say to cook the squash with the rice when making risotto, but this one actually roasts it separately. This prevents extra juices from the fruit from seeping into the rice, and it also "allows for greater
appreciation of its beauty and aroma as it bronzes in the oven". This recipe is from Lisa Katayama at Taste Test.

2

Prepare the kuri squash: Pierce the skin of the squash with a fork or knife all over. Microwave the squash anywhere from 2 to 4 minutes, or longer if needed depending on the size.
Let it cool, then cut in half (the microwave softens and loosens the skin); remove the seeds and cut each half again so that you have 4 quarters for roasting.

3

Drizzle olive oil, salt and pepper on the squash and roast it in the oven at 380F for about 1hr.

4

Meanwhile, cook the onions and rice in a pot for a few minutes until the rice is toasty and opaque.

5

Add wine and stock slowly as the rice absorbs it, for about 15 minutes until al dente. Stir in butter and cheese and squash last. Add salt, pepper, and parsley to
taste.

Red Kuri Squash Risotto

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