Squash risotto with walnuts2 comments Oct 28th, 2010 | By Tobias | Category: Recipes, Risotto
We are in the middle of squash season and I had this one on my “to do” list. The squash risotto is simple as such, it is the walnuts that give it the special touch. They also add a bit of texture to the risotto.
Preparation time: 5 minutes
cooking time: 25 minutes
- 14 ounces of butternut squash
- 1 cup of risotto rice
- 1 red onion
- 4 fl oz of white wine
- 3 cups of vegetable stock
- 3 ounces of Parmesan cheese
- a hand full of walnuts, peeled
- olive oil
- salt and pepper
Peel the squash and cube it. The cubes should be around 1 inch. Then place the cubes on a tray and roast in the oven at 400F for 15 minutes. The baking time is depending on the consistency and water content of the squash.
Meanwhile peel and dice the onion. Put them into a pan with olive oil and saute until golden. Now add the rice. Stir and fry a bit, then add the vegetable stock. Stir well, then let the covered pot simmer for 15 minutes. Occasionally stir.
Meanwhile peel the walnuts and crush them a bit. chop up the dill.
Then the rice is cooked, stir in the parmesan cheese. Add the pumpkin from the oven and the walnuts and dill. Season with salt and pepper to taste.