Winter Squash, Leek and Saffron Risotto
One of the (many) reasons I like to roast an Organic Prairie chicken or pork loin is the freedom it gives me to concentrate on the rest of the meal. Once the meat is in the oven, I can turn my attention to the go-withs. Here’s one favorite fall/winter side dish for roasts that makes a meal feel like a special occasion. (It can also be served as a main course.)
Ingredients:
5-6 cups organic chicken stock
1/2 teaspoon saffron threads, pulverized
3 tablespoons Organic Valley Butter
1/2-1 cup finely chopped leeks (white and pale green sections only)
1 1/2 cups Arborio rice
2/3 cup dry white wine
2-3 cups cooked, pureed winter squash (pumpkin, butternut, Buttercup, etc.)
3/4-1 cup Organic Valley Shredded Parmesan
Salt and pepper
Instructions:
1. Bring stock and saffron to a simmer in saucepan.
2. Heat butter until it begins to foam in a large, heavy saucepan. Add leeks; cook over medium low heat until softened. Add rice and stir 1-2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes.
3. Add two ladlefuls of hot stock (enough to barely cover the rice); stir almost continuously until most of it is absorbed. Continue to add stock, a ladleful at a time, and stir very frequently until each ladleful is absorbed before adding the next. The rice is done when it’s creamy-tender, which will take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) About 10 minutes before the risotto is tender, stir in the squash.
4. When rice is done, fold in half the cheese. Season with salt and pepper to taste. Serve immediately, adding more cheese on top as desired. Makes 6-8 servings.
Copyright by Terese Allen
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