It’s cold, grey, and dreary out — in other words, it’s winter in northwest Ohio. We crave a dinner that’s warm, cozy, and comforting. If it can brighten up our day with something akin to sunshine, all the better.
If only feeding one person, though, we also want all of the above in a quick and easy dish.
And that brings us to risotto.
While risotto is considered labor-intensive, it’s really a labor of love. And it’s not even particularly laborious — it just requires a bit of attentive stirring. The reward is definitely worth the investment.
Rich, creamy, and with a gorgeous dose of color, Squash Risotto is a perfect antidote to winter’s woes.
Squash Risotto with Caramelized Shallots
1 tablespoon butter, divided
1 large shallot, sliced thin
½ cup Arborio rice
1½ cups chicken or vegetable broth, heated
¼ cup white wine
⅔ cup puréed squash (from leftovers or frozen/defrosted)
Salt and pepper, to taste
A pinch of nutmeg
Parmesan cheese
Melt 1/2 tablespoon butter in a small skillet. Add the shallot and cook over medium-low heat until golden and caramelized.
Melt the remaining 1/2 tablespoon butter in a medium saucepan and sauté the rice for 1 minute over medium heat.
Combine the broth and the wine. Using a 1/4-cup measure, add the liquid in increments, stirring constantly as the rice slowly absorbs the moisture; do not add more liquid until the first addition has been incorporated. Continue until the rice is creamy and just al dente when a grain is tested.
Stir in the squash. Season with salt, pepper, and nutmeg.
Serve the risotto topped with the shallots and some parmesan.
Yield: 1 serving
Source: Mary Bilyeu
Contact Mary Bilyeu at 419-724-6155 or mbilyeu@theblade.com, and follow her at facebook.com/thebladefoodpage.