Tom made this for our first wedding anniversary dinner. We served it with sliced francese, David's salad and some sauteed brussels sprouts. Delicious!
To save prep time while our guests were here, we stirred in most of the stock and let it absorb into the risotto, then put it in the refrigerator while we played a game of Puerto Rico with Heather, David, and Assaf. Right before dinner, we reheated the remaining stock, ladled it in, and served it immediately.
Ingredients
- 1 pound butternut squash
- 4 c. vegetable stock
- 4 c. corn chowder
- 4 oz. fresh or frozen corn
- 2 tbsp. minced Italian parsley
- olive oil for sauteeing
- 1 tsp. dried thyme or 2 tsp. fresh thyme
- 1/4 tsp. ground nutmeg
- 1 yellow onion, diced
- 1/2 c. dry white wine
- salt and pepper to taste
- 1.5 c. arborio rice
Cut the butternut squash in half, lengthwise and bake it face down on a lined cookie sheet for 30 minutes at 375F.
Scoop the squash out of the skin and place it in a food processor.
Add a 1/4 c. of the stock, nutmeg, and parsley.
Salt and pepper to taste.
Puree until smooth.
Put the butternut squash sauce on a burner on low and cover to keep warm.
Meanwhile, bring the remaining vegetable stock and corn chowder to a simmer.
In a large wok or saute pan, saute the onions until soft (about 5 minutes).
Add the arborio rice. Saute another 3 minutes until rice is translucent, stirring constantly to keep rice from sticking.
Add the wine and stir until absorbed.
Add vegetable stock one ladle-ful at a time. Stir until liquid is absorbed before adding the next.
After about 1/3 of the stock has been absorbed, add the corn and thyme and stir in.
Continue adding stock per previous instructions.
When all of the stock has been added, stir in 1/4 c. of the butternut squash sauce.
Divide the remaining sauce onto 6 plates and scoop about 1 c. of arborio rice onto the sauce.
If desired, add a sprig of parsley to the top and serve.
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