Kristene Fortier is one of our expert food columnists and the author
of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
This Fall inspired risotto gets a flavor boost from roasted winter
squash. Butternut squash has a tough outer skin that many find intimidating
but softening the skin makes cutting easier.
Pierce the skin in several places with a knife and cook in the microwave
for about 2 minutes. Use a heavy knife, one with a sturdy blade that won't
bend. Hold the squash lengthwise in front of you on a cutting
board.
Pierce the squash in the center and bring the blade down to one side.
Since I'm right handed, I start at the center and bring the blade down to
the right. Turn the squash around and starting at the center again, cut the
other side in the same manner. Scoop out the seeds and peel the skin using
a sturdy vegetable peeler.
The squash is oven roasted which caramelizes the sugars and intensifies
the sweet flavor. For the kids, the squash is served on the side of the risotto
instead of mixed together. For the grown-ups, the roasted squash and fresh
sage are folded into the risotto just before serving.
Roasted Butternut Squash Risotto
Time to table: 40 minutes
Serves 2 adults and 2 children
2 cups peeled and diced butternut squash
1/2 tablespoon olive oil
Salt for seasoning
4-5 cups low-sodium and fat-free chicken broth
Olive oil spray
2 shallots, peeled and diced
2 garlic cloves, minced
4 slices Canadian bacon, cut into thin strips
1 1/2 cups arborio rice
1 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Freshly grated black pepper for seasoning
Garnish: Parmesan cheese
GROWN-UPS
Optional: 1-2 tablespoons chopped fresh sage or thyme
Set oven temperature to 475 degrees. Place the squash in a baking
dish and toss with olive oil until lightly coated. Season with salt and bake
for 20 minutes stirring once in between.
Bring the broth to a boil in a 2-quart saucepan, reduce heat and
maintain at a slow boil. Coat a large non-stick skillet with olive oil spray
and heat over medium-high heat for 2 minutes. Add the shallots, garlic and
Canadian bacon. Season with salt. Cook for 3-4 minutes stirring every minute
or so. Add the rice and stir to blend. Add the wine, bring to a boil and
stir a few times until the wine is mostly absorbed, 4-5 minutes. Using a
soup ladle, pour about 1 cup of broth into the rice. Stir once or twice until
the broth is mostly absorbed, about 5 minutes. Continue the same steps until
the rice is tender in 20-25 minutes. Stir in the Parmesan cheese. Transfer
the children's portion to individual plates.
Fold about half of the roasted squash and the sage into the remaining
risotto for the grown-ups. Season to taste with salt and pepper. Serve the
remaining butternut squash on the side for the children.
GROWN-UPS
Calories 540; Calories from fat 60; Total fat 7g; Saturated fat 3g; Cholesterol
25mg; Sodium 630mg; Carbohydrate 86g; Dietary fiber 5g; Sugars 5g; Protein
19g
CHILDREN
Calories 540; Calories from fat 60; Total fat 7g; Saturated fat 3g; Cholesterol
25mg; Sodium 630mg; Carbohydrate 86g; Dietary fiber 5g; Sugars 5g; Protein
19g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco Bay
Area with her family which includes two picky kids. She is a syndicated columnist
for "Pleasing Picky Eaters" and the author of The Whole Family Cookbook,
Two-Tiered Meals to Please Both Parents and Kids.. Order your copy through
amazon.com or call 1-800-852-4890. Send
questions or tips to
pickykids@aol.com. |
