• 2 tablespoons unsalted butter
• 1 1/2 cups finely chopped onions
• 2 tablespoons minced garlic
• 1 cup arborio rice
• 2 1/2 cups chicken or vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 cup pureed hubbard squash*
• 1/4 cup grated parmesan
• 1/4 cup half and half
• 1/3 cup chopped sage
• 10 leaves of swiss chard, rinsed and chopped
sage & blue hubbard squash
risotto with swiss chard
1. Melt the butter in a large sauce pan over medium heat.
2. When the butter stops foaming add the onions and cook until they are tender, about 5 minutes.
3. Add the garlic and rice and cook for one minute, stirring constantly.
4. Add in 2 cups of of stock, the salt, pepper, nutmeg, and cinnamon.
5. Bring to a boil, reduce to a simmer and cook, covered for ten minutes, stirring regularly.
6. When the rice begins to thicken add the remaining stock and the squash puree and cook for five more minutes.
7. After five minutes remove the rice from the heat and add the half and half, parmesan, and the sage. Stir until well incorporated.
8. Heat a separate pan over high heat. Add a splash of water and a pinch of salt and the swiss chard.
9. When the chard is wilted add it to the risotto and stir to combine.
10. Serve immediately.
* To make pureed hubbard squash: cut the squash in half through the stem and scoop out the seeds and pulp. Roast skin-side-up at 375 degrees for 45 minutes. Scoop the flesh from the skin and puree in a blender until smooth.
There’s more to winter squash than great taste. This humble, inexpensive food is also nutritious, being rich in beta carotene, which may prevent lung cancer and heart disease, potassium, which may prevent stokes, vitamin C, which may boost the immune system and even prevent arthris, vitamin A, which cis important to eye development as well as supple skin, and dietary fiber which protects against all sorts of digestive ailments and feeds the gut bacteria that help our bodies produce essential vitamin K.
Recipe by Dan Lane - The Blue Room and courtesy of Mass Farmers Markets