I just looked back at my most recent post, which actually wasn't recent at all, and I'm ashamed that it's been so long. In almost a month, we're suddenly into fall and the first week of October! Even if this weekend is going to be summery and warm (predicted temperatures are in the 80's), my cooking instincts have definitely shifted.
Heartier recipes look more appealing now than they did just a few weeks ago, and when I saw one for butternut squash and leek risotto, I couldn't ignore it. The picture was enticing, but I was also anxious for the comforts of autumn flavors.
Of course, I wasn't completely satisfied with the recipe and ended up adjusting it a bit. Rosemary stood in for sage (I couldn't bring myself to buy a huge package of sage when I have a healthy rosemary plant on my front porch), and I substituted 2% milk and half of a tablespoon of butter for the whipping cream. Hoping to include more vegetables in the meal, I also included bite-sized pieces of steamed green beans.
The addition of a hot Italian pepper made the biggest difference in the dish. After a sizeable harvest in August, the one ripe bulb on the plant on Monday was begging to be picked. It was smaller, yet significantly more potent, than its summer relatives. The fiery vapors steaming out of the pot should have clued me in, but it took a taste of the risotto in the middle of the stirring process and an afflicted finger in the corner of my eye to to figure it out. I promptly removed the pepper pieces and hoped the risotto was edible.
Similar to many one-pot meals, the concoction was more developed the second time we ate it, and it provided multiple sensations in each bite. The squash was sweet and tender, and melted in my mouth with every bite; the leeks were subtle with a soft onion essence. Creamy rice stood up to the crisp green beans, and the spice of the hot peppers was pervasive but not overpowering. While I'm not sure I'd make the risotto again, it was definitely one of the more interesting combination of textures and flavors I've encountered in my own kitchen.
The recipe, which yielded four dinners and a large lunch, is below. I recommend a little bit of tweaking, but add ingredients at your own risk.
Risotto with Butternut Squash and Leeks
1 large butternut squash (about 2 pounds), peeled, seeded, cut into
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage
Preheat oven to 400°F. Place squash on large rimmed baking sheet.
Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss
to coat. Roast until tender and beginning to brown, stirring
occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very
low; cover and keep stock warm.
Heat 2 tablespoons oil in another heavy large saucepan over medium-low
heat. Add leeks and sauté until soft but not brown, about 10 minutes.
Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring
constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until
absorbed, stirring frequently. Add remaining stock 1/2 cup at a time,
allowing stock to be absorbed before adding more and stirring
frequently, until rice is tender and mixture is creamy, about 25
minutes longer. Add roasted squash, cream, Parmesan cheese and sage;
stir until heated through. Season to taste with salt and pepper. Serve
Makes 6 first-course or 4 main-course servings.