Lunga di Napoli Squash Risotto
AuthorSydney PennerSquash risotto is a popular dish -- deservedly so! -- and you can easily find hundreds of variations of the basic recipe. Here's my version. I like to use Lunga di Napoli squash for this, but other kinds of squash such as butternut work well, too. Lunga di Napoli has more moisture than most, though, so if you use a different variety, you may need to use a bit more stock and you may want to start adding some stock as soon as you add the cubed squash to the pot. How soon you add stock will also affect the texture of the dish ... adding it later will tend to leave the squash chunkier.
This is a fairly simple recipe, so the flavour of each ingredient will have a significant effect on the flavour of the dish. That's especially true of the stock. What kind of stock you use may well affect whether you want to add any of the ingredients listed as optional or how much you want to add.
Heat stock in separate saucepan and keep hot for later use.
Sauté the onion in olive oil and half the butter in a large, wide pan over low-medium heat. Reserve half the butter for later. Sauté for 5-8 minutes.
While the onions are sautéing, cut the squash into small cubes.
Add the garlic to the onions and sauté for another minute. Add the squash and rosemary and continue cooking for twenty minutes or until squash is soft and starting to turn creamy. If you are using a drier squash or want the squash as soft as possible, add some stock already.
Remove rosemary sprig.
When the squash is becoming creamy, add the rice and cook for another minute, stirring. Start adding the stock a little bit at a time, stirring constantly. Continue until rice is cooked and all the stock is absorbed. Test and, if rice isn't tender enough, add a bit more stock or water.
Add grated cheese and remaining butter. Add optional ingredients, if desired. Serve immediately.
Ingredients
Directions
Heat stock in separate saucepan and keep hot for later use.
Sauté the onion in olive oil and half the butter in a large, wide pan over low-medium heat. Reserve half the butter for later. Sauté for 5-8 minutes.
While the onions are sautéing, cut the squash into small cubes.
Add the garlic to the onions and sauté for another minute. Add the squash and rosemary and continue cooking for twenty minutes or until squash is soft and starting to turn creamy. If you are using a drier squash or want the squash as soft as possible, add some stock already.
Remove rosemary sprig.
When the squash is becoming creamy, add the rice and cook for another minute, stirring. Start adding the stock a little bit at a time, stirring constantly. Continue until rice is cooked and all the stock is absorbed. Test and, if rice isn't tender enough, add a bit more stock or water.
Add grated cheese and remaining butter. Add optional ingredients, if desired. Serve immediately.
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