Butternut Squash Risotto
with sauteed chard with craisins
If you're staying in for New Year's Eve, we still wanted you to have a special meal. This butternut squash soup is one you'll only find at the finest restaurants. Hopefully with the holiday, you'll have a little more time to do some stirring. A spoonful of butternut squash soup makes this risotto feel rich and sweet. Enjoy as you ring in 2014!
- Onions - 1, diced
- Parsley - 1/4 bunch, chopped
- Butter - 2 Tbsp
- Arborio rice - 1 2/3 cups
- White wine - 1 cup
- Chicken stock - 4 cups ((you might need up to 6 cups))
- Leftover butternut squash soup - 1 1/2 cups
- Pine nuts - 1/3 cup
- Garlic - 3 cloves, minced
- Swiss chard - 1 to 2 bunches, stems chopped, leaves torn
- Cooking oil - 1 1/2 Tbsp
- Craisins - 1/4 cup
- Apple cider vinegar - 2 Tbsp
- Apples - 1, sliced
- Pine nuts - 2 Tbsp
- Heat a saute pan over medium-high heat. Add butter and then onions to heated oil with a dash of salt. Saute until softened and translucent, ~3 minutes.
- Next add in arborio rice and 'toast'. Stir frequently until rice gets a bit golden, ~3 minutes.
- Add in white wine and stir until mostly absorbed. Now add broth or stock, ~1 cup (236 ml) at a time with a little bit of salt each time to help build the flavors. Stir every so often until most of the liquid is absorbed before adding more. You may have to adjust the heat to keep it a good, steady simmer.
- While risotto is cooking, heat a skillet over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the chard stems with a dash of salt. Saute until softened, 3 minutes. Add in craisins and then leaves, as much as can fit into the pan at one time. Add more as room is made. Finish with apple cider vinegar and then season to taste with salt and pepper. Slice apples and fold into chard. Top with pine nuts.
- If you run out of stock and the rice is still not al dente (tender but with a bite), then switch over to water. At the end fold in leftover butternut squash soup. Season to taste with salt and pepper. Top with pine nuts and chopped parsley. Enjoy with chard and toast to 2014!
Totally acceptable but didn’t have enough depth for me.0 Helpful
loved it!0 Helpful
We were skeptical as we stirred each cup of liquid into the rice, but it was sooooooo goooooood by the time it reached al dente (after 4 cups of stock)! Couldn't find arborio rice so used sushi rice instead -- it worked nicely. Added a bit of shredded parmesan on top - perfection! The chard was also good but overshadowed by the risotto. Definitely use 2 bunches if you want 4 full servings -- it cooks down a LOT.0 Helpful
Added a pinch of saffron to the stock, and used lemon juice and just a bit of lemon zest rather than vinegar at the end. Also couldn't help but throw in some parmesan cheese. The chard as a topping was really fantastic! I plan on making this part of my regular repertoire!0 Helpful
only made the risotto due to running out of time.0 Helpful
The butternut squash risotto was delicious, 4 stars for it. The chard was a little too bitter, next time I'll try only 1 Tbs. of apple cider vinegar. I'm now convinced I need to buy a salad spinner, though, because there was dirt in my chard... yuck.0 Helpful