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MEATLESS MONDAY: Roasted Squash Risotto

November 1, 2010

Risotto is just one of those great dishes that is incredibly comforting and elegant at the same time. Although a simple rice dish, sometimes there’s nothing else that’ll suit your fancy for a creamy, cheese, and luscious dish. This particular version roasts off summer squash (which could easily be substituted for winter squash) and tops it off with crispy fried sage and parmesan cheese.

It’s a snap to put together (less than 30 minutes) and a great entrée for vegetarians. The key to risotto is to constantly stir. You’ll be at the stove for about 23 minutes, so stick around, grab a glass of wine and let’s make some risotto!

Summer Squash Risotto with Crispy Fried Sage and Parmesan (serves 4-6)

(Recipe courtesy of Tyler Florence’s Dinner At My Place)

4 summer squash

4 zucchini

6 pattypan squash

*Note: You could substitute a few butternut squash, acorn squash, pumpkin, etc.

1 large onion, sliced

1/4 bunch of fresh thyme, leaves only

Extra virgin olive oil

Kosher salt and freshly ground black pepper

1 bunch of sage sprigs, leaves only

1 medium onion

2 cups arborio rice

1/2 750 mL bottle of dry white wine

2 quarts low sodium vegetable stock

1/2 stick unsalted butter

1 cup grated Parmiagiano-Reggiano Cheese

Preheat the oven to 350 degrees. Cut the squash, zucchini, and pattypan squash into circles and slice the onion. Set out on a roasting tray and scatter the vegetables with the fresh thyme, olive oil, salt and pepper. Roast for about 15-20 minutes until golden brown.

Start the risotto. In a large pot over medium heat, pour a 3 count of oil (about 3 tablespoons) into the pot. Fry the sage leaves until they are crispy and then remove them and let drain on paper towels. Add the onion to the pot and let cook until it is soft and translucent. Season with salt. Add the rice and cook for 2-3 minutes over medium heat while stirring. Add the wine, and cook until it has mostly evaporated. Begin adding vegetable broth a little at a time allowing the rice to absorb the broth each time before adding more. Continue to do this until the rice is tender but still has a little bite, about 20 minutes. If you run out of stock, just start adding water. Finish the dish by adding the butter and parmiagiano.

To serve, put the risotto on a plate and top with some of the roasted squash and crispy sage leaves. Enjoy!




2 Comments leave one →
  1. November 2, 2010 9:31 AM

    Good to see vegetable broth in the recipe; I see too many “vegetarian” dishes with beef or chicken broth. So annoying! This recipe looks great!

    • November 2, 2010 2:43 PM

      I know, right? I never really understood that or how french onion soup is vegetarian even though it’s made with beef broth.

      Either way – try out the recipe and let me know what you think!

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