Butternut Squash and Green Bean Risotto



Butternut Squash and Green Bean Risotto

I have never been a fan of making risotto.  The slow process of adding cupful by cupful of stock to the rice and stirring constantly until it is almost absorbed is painful for me.  I also either had the heat too high and the stock would absorb too quickly and I would end up with crunchy rice or the heat was too low and my risotto was a pot of mush.

Lo and behold I struck upon the perfect risotto recipe from an old issue of Bon Appetit magazine.  When I was working in a small cafe about 7 years ago, Butternut Squash and Green Bean Risotto was one of our go - to dishes during the Fall.  Since the kitchen of the restaurant was typically busy, this risotto that basically made itself was perfect for our menu.  And it was a client favorite too.

With it being a a rainy cool day, risotto was a perfect dinner for The Husband and I.  My Middle One and No Thank You Boy opted for the ever popular Pizza Bread - a long roll cut in half lengthwise, slathered with marinara sauce, topped with a mountain of mozzarella cheese and baked for 5 minutes in a 400 degree oven.  So gourmet.  Our risotto was quick to make with about 15 minutes of hands on time and another 20 minutes of occasionally stirring the simmering risotto.

The end result of creamy rice with chunks of tender butternut squash, bites of green beans, and a sprinkling of blue cheese on top was the bowl of goodness I remembered and loved.  Add a glass of chardonnay and dinner was complete.

Butternut Squash and Green Bean Risotto

serves about 5

adapted from this recipe from Bon Appetit February, 2005

7 cups low-salt chicken broth
2 tablespoons butter
1 1/2 cups chopped onion
1 (2-pound butternut squash) peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice
1/2 cup dry white wine
2 cups green beans cut in 1-inch pieces, steamed
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy and stirring occasionally, about 18 - 20 minutes. Stir in green beans and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.