Recipe: Butternut Squash Risotto with Walnuts and Arugula

BUTTERNUT SQUASH RISOTTO WITH
WALNUTS AND ARUGULA

This wonderfully colorful Autumn dish removes any chills from the changing season. It is both warming and satisfying and healthy too. Leftovers make great risotto balls when rolled in cheese and breadcrumbs and fried in a little oil.

2 cups walnuts
1 medium butternut squash, (about 2 1/2 pounds)
3 tablespoons olive oil
2 onions, minced
1/2 teaspoon salt
2 cups Arborio rice
6 cups chicken stock
1 bunch arugula (about 7 ounces of leaves, washed and spun dry)
6 ounces freshly grated Parmigiano Reggiano
Freshly ground black pepper
Extra cheese for shaving

Preheat oven to 350 degrees F.

Spread walnuts on a baking sheet or in a shallow pan. Bake shaking the pan once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool a little and chop.

Cut the butternut squash in half horizontally and lay cut side down on an oiled baking sheet. Pour 1/2 cup water around the squash.

Bake at 350 degrees F until the thickest part is just tender. Cool, peel and cut the firm stem ends into 1-inch cubes. Mash the remaining softer seed end and set aside.

In a large frying pan, heat 3 tablespoons oil over medium-high heat. Add onions and cook stirring until the onion is softened but not browned, 3 to 5 minutes.

Add rice and cook stirring often until coated with oil and translucent, 2 to 3 minutes.

Pour in the cup of white wine and bring to a boil over high heat, scraping up any brown bits from the bottom of the pan. Cook, stirring often until the wine is absorbed, 1 to 2 minutes. Reduce the heat to medium.

Pour in 1 cup of the warm stock and cook stirring often until it is absorbed. Stir in the mashed squash. Continue adding liquid 1 cup at a time, stirring often until it is absorbed and the rice is creamy and tender but still firm in the center, 15 to 20 minutes total.

Stir in the butternut squash cubes, cook, stirring until the squash is heated through.

Remove from the heat and stir in the grated cheese, the arugula and 1 cup of the walnuts. Season to taste with salt and pepper.

Divide the risotto equally among 6 warm, shallow bowls or plates and top with remaining 1 cup walnuts and shaved Parmesan cheese.

Source: Diamond Foods, Inc.