Favorite Recipes: italian

Monday, March 21, 2011

Butternut Squash and Mushroom Farro

This was inspired by the outstanding Warm Farro Salad at Morandi.

Serves 4-6

1 cup dry farro

1 butternut squash, peeled, seeded and chopped into 1/2 inch cubes

1 cup mushrooms, roughly chopped (I used wild mushrooms)

2-3 tbsp Extra Virgin Olive Oil

1 tbsp butter

1/2 onion, chopped

3 cloves garlic

2 twigs thyme

handful of parsley

2 cups vegetable broth

Salt & Pepper to taste

1. Soak farro in cold water for 20 minutes.

2. Place squash and mushrooms into 2 separate roasting dishes and coat with EVOO. In the squash pan, place 2 smashed cloves of garlic. In the mushroom pan, place 2 twigs of thyme and 1 clove of garlic, smashed. Cook at 350 for 20 minutes (squash should be tender when pushed through with a fork and might need an extra 10 minutes)

3. In large saucepan, heat butter and 1 tbsp EVOO until foamy, then add the chopped onions and cook until translucent.

4. Add farro to pan and be sure each grain is coated in the butter/oil mix. After a minute, start to add the broth, a tablespoon or so at a time, being sure the liquid is soaked up before adding the next bit. This takes about 30 minutes so make sure you have some wine nearby to drink while you add.

5. Before adding that last tablespoon of broth, toss in the mushrooms and butternut squash.

6. Before serving, sprinkle in some parsley and S&P for taste

Risotto with Butternut Squash, Leeks, and Basil

Risotto with Butternut Squash, Leeks, and Basil Bon Appétit | December 2010

by the Bon Appétit Test Kitchen

(photo by: José Picayo)

In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.

Yield: Makes 6 main-course servings
Active Time: 1 hour
Total Time: 1 hour

3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
1 tablespoon chopped fresh thyme
2 cups arborio rice
4 14-ounce cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.