With the leaves changing, temperature getting cooler, and everything is coming up pumpkin. Mentioning homework, II did a twist on a pumpkin sage risotto. I made mine with butternut squash and dried sage. The risotto paired well with my silver salmon that I caught two weekends ago. Going to get a little off topic for a minute, but I am very proud of the salmon. It was caught out in the ocean when my husband and I went out for our halibut charter with Saltwater Safari in Seward, Alaska. The pesto for the salmon is made in my food processor.
The risotto would be great paired with chicken, fish or pork as a side dish. I made the serving size about 2/3cup, yielding about 6 servings. In the recipe, you will need 1 cup of butternut squash puree. There are two ways that you could cook you squash for the risotto. A person can boil the chunks of cut up squash in water until tender or toss the pieces with a little olive oil, salt, pepper, and sage (baking at 450 for 20 minutes). Once the squash is done put a little more that a cup of cooked squash in blender or food processor with a little bit of chicken stock until a thick puree.
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| yummo |
Butternut Squash Risotto
4 cups Chicken stock
1 cup butternut squash puree
2 tsp olive oil
3 cloves of garlic (I run the cloves over a micro plane or chopped
1/2 sweet onion
1 cup arborio rice
1 tbsp of dried sage (more or less depending on taste)
Salt and Pepper to taste
1/4 cup parmesan cheese (use the real stuff, not the stuff you put on pizza)
In a large saucepan heat the broth and squash until hot.
In another large pan over medium heat, heat the oil. Add onions, garlic, and rice until the rice is coated with the oil. Takes about 3 to 5 minute. Place a ladle of stock in the pan, constantly stirring until all the liquid is absorbed. Add the sage to the mixture. Then continue adding ladles of stock and stirring the risotto until the stock is absorbed. Do this until all the stock is gone, and the rice is tender to the tooth. The process will take about 30 minutes from start to finish. At the end just before service, stir in the parm cheese.
On to the salmon
Pesto Baked Salmon
1/4 cup of pesto (I used my recipe)
2 salmon filets
2 tbsp olive oil
Tin Foil
Preheat the oven to 425. On the tinfoil put the olive oil and salmon down, then cover it with the pesto mix. Seal the foil, place in the oven and bake for 15 minutes.
Pour yourself a glass of wine and enjoy
4 cups Chicken stock
1 cup butternut squash puree
2 tsp olive oil
3 cloves of garlic (I run the cloves over a micro plane or chopped
1/2 sweet onion
1 cup arborio rice
1 tbsp of dried sage (more or less depending on taste)
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| onions and garlic saute in pan |
1/4 cup parmesan cheese (use the real stuff, not the stuff you put on pizza)
In a large saucepan heat the broth and squash until hot.
In another large pan over medium heat, heat the oil. Add onions, garlic, and rice until the rice is coated with the oil. Takes about 3 to 5 minute. Place a ladle of stock in the pan, constantly stirring until all the liquid is absorbed. Add the sage to the mixture. Then continue adding ladles of stock and stirring the risotto until the stock is absorbed. Do this until all the stock is gone, and the rice is tender to the tooth. The process will take about 30 minutes from start to finish. At the end just before service, stir in the parm cheese.
On to the salmon
Pesto Baked Salmon
1/4 cup of pesto (I used my recipe)
2 salmon filets
2 tbsp olive oil
Tin Foil
Preheat the oven to 425. On the tinfoil put the olive oil and salmon down, then cover it with the pesto mix. Seal the foil, place in the oven and bake for 15 minutes.
Pour yourself a glass of wine and enjoy
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