September 2013 Recipe of the Month

We chose this recipe from the September chapter of Mindful Living by Miraval as a nod to the fact that fall is coming and that we are switching from late summer vegetables to the more gourd-like produce associated with autumn. The butternut squash adds an almost velvety texture, smoothly hiding the absence of cream and cheese in the dish and providing the decadent "mouthfeel" of a classic risotto. This recipe is hearty enough to be served as a main dish or as a complement to your favorite meat or fish entrée. Enjoy!

Butternut Squash Risotto

Yield: About 3 Cups, Serving Size: 1/2 Cup

  • 1/2 average-size butternut squash (about one pound before cooking, about 1 3/4 cups after peeling)
  • 1/2 tsp. garlic, minced
  • 2 Tbsp. yellow onion, chopped
  • 1/4 tsp. Miraval Oil Blend (3:1 mix canola oil and extra-virgin olive oil)
  • 1 cup arborio or carnaroli rice, dry
  • 4 cups hot vegetable stock
  • 3 Tbsp. chardonnay wine
  • 1/4 cup cooked quinoa
  • 1/2 tsp. fresh oregano, chopped
  • 1/2 tsp. fresh thyme leaves
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. nutmeg, optional

PREHEAT oven to 400ºF; cut squash in half lengthwise and scoop out the seeds, place squash facedown on a cookie sheet, and add just enough water to cover the bottom of the pan. Roast the squash until the skin begins to blister and the squash is soft, about 35 minutes. Allow squash to cool until it can be handled comfortably.

USING a peeler or a spoon, remove the skin and medium dice the squash.

SAUTÉ onions and garlic in Miraval Oil Blend until translucent and aromas are released, about 1 minute.

ADD the dry rice and continue to sauté until the rice is lightly browned, about 1 minute.

ADD butternut squash and sauté for 45 seconds.

DEGLAZE the pan with the wine, and continue cooking over low heat until the liquid is mostly evaporated, about 20 seconds.

ADD the heated vegetable stock a half cup at a time, stirring often until the liquid is almost evaporated before adding the next batch, until the rice is cooked, about 35 minutes.

REMOVE from heat, stir in the cooked quinoa and herbs. Season to taste with salt, pepper, and nutmeg if desired.

Calories: 144; Total Fat: Trace; Carbohydrate: 32 G; Protein: 3G; Sodium: 28MG; Dietary Fiber: 3G

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