JJ Lady said:
it works with any kind of squash except for summer or zucchini.
1 butternut squash about 2 1/2 to 3 pounds
5 to 6 cups chicken stock (or canned, fat-free)
1 piece of bacon, chopped finely
1 tablespoon extra virgin olive oil
1 clove garlic
2 cups Arborio rice
1/2 cups dry white wine
Salt to taste
Fresh ground pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
1/2 cup thinly sliced asiago cheese
the directions are pretty easy. peel and chunk up the squash, and boil until tender. when cool enough to work with, mash or puree, depending on what texture you want the final dish to be. combine the wine and stock and work to a simmer in a pot next to your rice pan. sautee the rice in the olive oil with the garlic, salt, and pepper until translucent, and then add 1 cup of your stock mix and the pureed squash. stir until liquid is almost absorbed. keep adding the stock 1/2 to 1 cup at a time, until the rice won't absorb any more liquid, and has a creamy texture. garnish with the bacon and rosemary (which can be left out it you think it's too much), and when plating, place the slivers of asiago over the top of the rice
dessert's gonna be even better if i have time/energy to pull it off
But, I'm always able to keep a browser open and check up on this thread.
