November 30, 2010

Spinach, Butternut Squash & Ricotta Risotto

Finally, risotto. This is a versatile staple of my gluten-free diet. There's nothing like a nice large pot of hot risotto to cure a case of the winter blues. This is a version of the basic Risotto alla Ricotta recipe in my FANTASTIC risotto book by Judith Barrett and Norma Wasserman (thanks mom). What you need:
  • about 5 cups of chicken broth
  • a significant amount of white wine
  • 2 tbsp. butter
  • 1 tbsp. oil
  • 1/3 cup finely chopped onion
  • 1.5 cups arborio rice
  • 1/2 cup ricotta cheese
  • 1/2 cup washed and finely chopped spinach leaves
  • 1/2 cup cooked butternut squash
  • 1/4 cup grated parmesan cheese
Bring the broth to a simmer in a saucepan. In another large saucepan, heat the butter and oil. When melted, saute the onion for a few minutes until it is soft (NOT brown). Add the rice and coat in the oil/butter/onion mixture. Add about 1/2 cup of white wine and stir until completely absorbed. Continue to add the chicken broth and wine in 1/2 cup increments until the rice is soft (about 40 minutes or so). It's up to you to decide how much wine vs. chicken broth to use. When I made this batch I was drinking the wine while cooking, so I ended up putting quite a bit into the risotto (it was deeeelicious!). Anyways, while your hand is about to fall off from all of the stirring, boil the butternut squash until it is soft (10 minutes or so), then cut it up a bit so it is ready to go into the risotto. When the rice is tender (finally) add the ricotta, spinach, squash and parmesan. Stir to combine. Bellissimo!
:) The Celiac Seal

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