Tonight’s dish is brought to you by Mr. Stephen W. Delaney…
…this Roasted Acorn Squash Risotto required constant attention, much like Stephen himself…
…stirring it every 20 minutes was no easy feat, but as he waited for the last cup of broth to dissolve, Mr. Delaney magically created this Roasted Asparagus…
…and as per the rules, we quickly finished one of these…
…and listened to this gem.
The next meal is Monday, April 15, brought to you by Rebecca L. Vevea.
IMPORTANT NOTICE: CSC resident Nicole L. Jolin is joining the CSC Cooks adventure. She will become fully-certified when she cooks dinner next Thursday. Also, our other roommate, the opera-singer-turned-gimp, Taylor A. Jacobson will be participating as soon as she regains her full ability to walk.
Roasted Butternut Squash Risotto
1 medium acorn squash, halved, seeded
2 tablespoons extra virgin olive oil
4 cups light tasting vegetable broth (dilute with water if it’s too onion-y)
1 small onion, diced
3-4 garlic cloves, minced
1/2 teaspoon gluten-free mild curry powder
Freshly grated nutmeg, to taste
1 1/2 cups raw short grain Arborio rice
1 cup white wine (optional; replace with broth if alcohol-free)
Sea salt and ground pepper, to taste
Preheat your oven to 400ºF.
Roast the acorn squash by placing the two halves cut side up in a baking dish; add about two inches of hot water into the bottom of the dish. Bake for about 30 minutes, or until the squash is fork tender.
Heat the broth in a separate sauce pan, and keep it warm.
In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the curry, nutmeg, and uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 3-5 minutes.
Add the wine and stir for a minute or two.
Pour in 1 cup of the hot broth, and bring to a simmer. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.
When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes; 22 minutes is my goal for al dente; if you cook risotto too long it may get gummy.)
When the squash is done, remove it from the oven and using a spoon scoop out pieces and add them into the risotto- I like to do this along with the last cup of broth. Stir to combine.
When the final cup of liquid is absorbed cover and set aside for a few moments before serving. Risotto likes to rest a bit.
Warm up four serving bowls. Spoon the risotto into the bowls, and garnish with some chopped toasted pecans, pine nuts or chopped fresh cranberries.
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Freshly grated black pepper
Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.