I made the risotto yesterday that we learned in Chef Eric Wells‘ class a few weeks ago at the Loretta Paganini school. I only altered two things: I used whole grain basmati rice instead of arborio and omitted butter.
This dish was a big hit with my family. It wasn’t as creamy as the one Eric made, but just as tasty. And I did have to cook it about 15 minutes longer, but it’s a healthier version so I didn’t mind. The other difference, I think, when using brown rice is that it lasts much longer. This dish tasted just as good this morning as it did yesterday whereas traditional risotto can get really gummy real fast.
2 lbs butternut squash (peeled, seeded and cut into 1/2 in pieces)
8 cups low sodium chicken broth
3 leeks, white and pale green parts only, thinly sliced
2 cups whole grain basmati rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated parm
2 tbs chopped fresh sage
Preheat oven to 400 degrees. Place squash on baking sheet and drizzle with 2 tbs olive oil and sprinkle with s/p; toss. Roast until beginning to brown, about 40 mins.
Bring stock to a boil then simmer to keep warm.
Heat 2 tbs olive oil in large pan. Add leeks and saute for 10 mins until soft but not brown. Add rice and stir 1 min. Add wine and simmer until absorbed, stirring constantly. Add 1/2 cup of hot stock; constantly stir until absorbed. Continue adding stock 12 cup at a time, allowing stock to absorb before adding more. Continue this process until rice is tender, about 35 – 40 mins (may have to add more stock). Add squash, cream, cheese and sage. Stir until heated through.