Spiced Butternut Squash Risotto with Dandelion Greens

I make risotto everyday at work. It's a lot different than this one, but the base is the same: sweated shallots, toasted risotto, sauvignon blanc to deglaze, and chicken stock to create the creamy body. 

Plus a whole lot of stirring...

At work I add sea urchin to create a deliciously silky oceanic version of mac and cheese. But here, I've added spiced roasted butternut squash and dandelion greens sautéed with bacon for an earthy fall interpretation.

And that's what's great about risotto. You can add just about anything once you get the basic cooking technique down. 

Cooking risotto is simple, but time consuming. As my Chef told me: the more you stir it, the better it tastes – risotto cannot be rushed. No argument here.

However, it can be made in advance. In the restaurant I stir my risotto base non stop for 30 minutes until it is al dente. Then I cool it down, portion it, and reheat it with a little water, parmesan cheese, and added accoutrements when ordered. I think it tastes better this way because the flavors have time to absorb in the rice.

Here I've followed normal risotto cooking instructions, but added butternut squash cooked in two ways. Diced squash is sweated with the shallots and risotto in the beginning, but also roasted separately with muchi curry powder and added as a garnish on top before serving. 

While roasting the curry spiced butternut squash I also toasted squash seeds to add crunch. The dandelion greens are sautéed with bacon and then mixed into the risotto at the end. 

This is a very satisfying and hearty meal. I ate at least three portions tonight and I can barely move from my sofa to write this post. I'm afraid all my energy is happily digesting right now ;-)

Spiced Butternut Squash Risotto with Dandelion Greens

Serves 3-4 persons

Ingredients

2 cups arborio rice

3 T butter

3 shallots diced

2 cups butternut squash, diced (seeds cleaned and reserved)

1 cup savignon blanc

5 cups chicken stock

1/2 cup grated parmesan cheese

salt and pepper, muchi curry powder

olive oil

1/2 bunch dandelion greens

3 strips bacon diced

Instructions

1. Sweat shallots with butter and 1 cup of diced butternut squash in a large pot. Add 2 cups risotto rice and stir until translucent over medium heat (about 4 minutes). Deglaze with wine and stir until liquid is absorbed. Add chicken stock little by little stirring constantly, about 30 minutes.

2. Roast remaining butternut squash at 400˚F with a little olive oil, salt, ground pepper, and sprinkle of muchi curry powder until soft and caramelized. Toast squash seeds at same heat with the same seasoning until crunchy. Set aside.

3. Sauté diced bacon until crispy and remove to a plate lined with a paper towel. Sauté dandelion greens in bacon grease. Add a little water if necessary to help soften. Reserve. Once risotto is soft, creamy, and al dente (but not too al dente) stir in parmesan and then dandelion greens. 

4. Serve risotto with spiced butternut squash on top with bacon bits and toasted seeds.

Comments

[order tramadol online]

I love squash, actually it is one in my favorite veggies, and I will try to cook that one, i think thats very delicious..

[grant]

"I stir my risotto base non stop for 30 minutes until it is al dente."

I think most risotto that I eat in restaurants are cooked until they're mush. I actually gave up on eating other people's risotto because of the texture and I rarely have the time so the arborio sits in the corner undisturbed. :-(

[mary]

Hi Ms Glaze,
The Risotto sounds wonderful, I have just started the Leaky Gut diet, again but seriously this time. is it even possible to make Risotto with brown rice?
I can have goat cheese so far, chicken stock and the vegetables. Not the wine, can't have anything with mold... i have suddenly become one of "those" people.
Ir's hard to stay on this for any length of time because the food choices are so limited. Any suggestions?
Mary
Corte Madera

[Jerry]

Nice. I love risotto. I'll try this with one of the Baby Pam pumpkins from the garden (sweet, creamy flesh; no strings, perfect for cooking).

Here's another way to cook up the Aborio rice - bring a big-ass pot of water to the boil, just like you're cooking pasta.

But instead of putting in the pasta, add the two cups of Aborio rice in a steady stream while stirring well.

Start checking the rice after it's been cooking for about 10 minutes, until you like the texture. Strain the rice like it was pasta, then do whatever you like with it - top with a sauce, blend in some chopped items, or just serve simply with oil, fresh herbs, and grated cheese.

Oh, yeah.

[wattacetti]

Hiya Chef!

I think you've got some comment SPAM.

Sounds like you make risotto to order at your station rather than the finish the half-way method a lot of places do; always good, especially with extra sea urchin.

I'll br trying your butternut squash variant since that's one of the squash that I do like. Maybe not the curry powder though, but I'll find some and decide beforehand.

The only question: regular bacon or artisanal?

[Greg a L.A.]

I don't eat bacon.....oh, I guess I should say hi, hope you are well first....so Bonjour! Yes, I don't eat bacon, so do you have any idea of something I could substitute? BTW, don't eat beef, pork or lamb. Also, wondering if you have tried using Carnoroli Rice instead of the regular arborio rice. It is so much better!

How's the new position going?

[Ms. Glaze]

I love carnoroli rice. It is so creamy and in fact that's what I used for this recipe. I think you could leave out the bacon for this. It's hearty enough without it.

[susan from food blogga]

I love making risotto. There's something so gratifying about watching it transform in the pan. And mmmm.... the sharp, peppery dandelions greens are a great flavor contrast to the sweet butternut squash.

[internet pharmacy]

Risotto is one of my favourite.. Nice recipe.. The pictures look great.. Thanks..

[cj]

I am visiting New York in November and would like to have one, big, blow out meal with my college friend. Any suggestions? Thanks.

[Ms. Glaze]

Le Bernardin. Of course!!!

[andrea]

the only great thing about cold weather: it's risotto-time....

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Great site about Spiced Butternut Squash Risotto with Dandelion Greens ,this information really helped me , I really appreciate it. Thanks a lot for a bunch of good tips.

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