Recipe: Fall Butternut Squash Risotto (using mushrooms and Asiago)

FALL BUTTERNUT SQUASH RISOTTO

1 small butternut squash (about 1 1/2 pounds)
Olive oil
1 cup Arborio rice, uncooked
2 to 3 cups chicken stock, heated (as needed)
2 cups half-and-half
3-4 shiitake mushrooms
1 bunch green onions, medium-coarsely chopped
1 cup grated Asiago cheese
Smoked chicken (optional, for serving)

Cut squash in half, scoop out seeds with rounded tablespoon and lightly rub skin with oil (to keep moist during baking). Place cut side down on flat tray lined with aluminum foil (saves clean up time).

Bake in a 350 degree F oven about 30-40 minutes.* Cool, then remove skin. Chop into 1/3-inch cubes and set aside.

Cook the rice in risotto style using chicken stock as liquid. (Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time (you may not need all of it). Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes.)

While rice is cooking, reduce half-and-half down to about 3/4 cup over slow flame (it should be nicely thick). Be careful not to let it boil over. As it cooks down, it will have a tendency to bubble up unless flame is very low.

Slice shiitake mushrooms and saute lightly in olive oil. Set aside.

When rice is done, add cubed squash, reduced cream, cooked mushrooms and chopped green onions. Heat over low flame until green onions wilt.

TO SERVE:
Just before serving, stir in grated cheese.

Arrange the risotto mixture in a large, warm bouillabaisse bowl and top with shredded pieces of smoked chicken (optional).

*The squash should be just hard enough to retain their cube shape when cut. If you overcook and it has become mushy, don't try to cut it into cubes, just use it in small chunks which will blend out when you mix it with the rice.

Makes 2-3 servings
From: Risa G., NJ - 11-21-97