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Butter Nut Squash Risotto And Herb Crusted Pork Recipe Video
|Olive oil||2 Tablespoon|
|Squash puree||2 Cup (32 tbs) (Nice Organic Butternut Squash Soup)|
|White onions||2 Medium, finely diced|
|Dry sherry wine||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||1 Teaspoon|
|Vegetable stock||7 Cup (112 tbs)|
|Arborio rice||11 Ounce|
|Chopped sage||3 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (Plus More For Serving)|
Calories 508 Calories from Fat 120
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 4.6 g23.1%
Trans Fat 0 g
Cholesterol 13.7 mg
Sodium 1817 mg75.7%
Total Carbohydrates 86 g28.6%
Dietary Fiber 9.8 g39.3%
Sugars 10.7 g
Protein 10 g19.1%
Vitamin A 19.6% Vitamin C 49%
Calcium 39.8% Iron 23.7%
*Based on a 2000 Calorie diet
In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the olive oil until it begins to sizzle. Add the rice and the onions and cook over moderately high heat, stirring with a wooden spoon or spatula, until the onions are translucent, about 7 minutes. Do not let the onions or rice brown, if they begin to? Move on to step 3, turning down the heat.
Immediately stir in the sherry and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes.
Stir in the squash. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose. Stir in the sage and the parmesan.
Spoon the risotto onto warmed soup plates and top with the pork loin (see recipe below). Serve immediately.