Butternut Squash and Rosemary Risotto

[Guest guest]

James Martin’s Butternut Squash and Rosemary Risotto

 

Ingredients

 

½ butternut squash, peeled and chopped

 

1 sprig rosemary, finely chopped

 

30g/1oz unsalted butter

 

1 tbsp olive oil

 

½ white onion, peeled and chopped

 

2 garlic cloves, peeled and chopped

 

1 small green chilli, sliced

 

200g/7oz long grain rice (arborio rice is usually used in risotto)

 

4 tbsp white wine

 

570ml/1 pint vegetable stock

 

50g/2oz emmental cheese, grated

 

2 tbsp fresh flat-leaf parsley, chopped

 

salt and freshly ground black pepper

 

Method

 

1. In a medium frying pan heat 1 tbsp butter.

 

2. Fry the butternut squash with the rosemary until softened and golden.

Season.

 

3. Heat the remaining butter and oil in a medium saucepan. (Oil prevents

butter from burning.)

 

4. Cook the onion for 1-2 minutes until softened.

 

5. Stir in the garlic, chilli and rice.

 

6. Add the wine and cook for 1 minute.

 

7. Add the stock a little at a time, stirring gently, allowing the stock to

become absorbed after each addition. Continue until the rice is cooked

through.

 

8. Half way through cooking, stir in the butternut squash.

 

9. To serve, stir through the cheese and parsley.

 

NB: Soft fresh herbs should always be added to cooked dishes just before

serving to retain colour and flavour

 

 

 

[Guest guest]

I had to look up the cheese in this recipe, not being sure what it was:

 

---

Emmentaler cheese; Emmental; Emmenthaler

[EM-en-tahl-er]

Switzerland's oldest and most important cheese, Emmentaler has a

distinctively nutty-sweet, mellow flavor that makes it perfect for

almost any use — from snacks to an après-dinner fruit-and-cheese plate.

This cow's-milk cheese is light gold in color, with marble-size holes

and a natural light brown rind. It was named for Switzerland's Emmental

valley and is exported in giant wheels weighing from 150 to 220 pounds

each. See also CHEESE.

 

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD

LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst

 

from

http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=2417

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For those of us who would prefer a vegan recipe, I will also post a

recipe for vegan swiss cheez in the Faux Foods section and post the

risotto recipe in the Other Savoury Faves section.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net