Monday's Meal: Squash Risotto with Sauteed Vegetables - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

Monday's Meal: Squash Risotto with Sauteed Vegetables

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Chef Roman Murphy, from Bess Bistro, stopped by the Good Day kitchen to show us a healthy meal makeover this morning on Good Day.

Recipe: Winter Squash Risotto with Sautéed Vegetables

Ingredients for risotto:

  • 2 tbs. extra virgin olive oil
  • 1 cup fresh pumpkin (or butternut squash), roasted and pureed
  • 1 medium onion, finely diced
  • ¾ cup white wine (optional)
  • 1 tsp. salt (more to taste, if needed)
  • 5-6 cups vegetable stock (warmed on stovetop or in microwave)
  • 1 ½ cups Arborio rice
  • 3 tbs. finely chopped parsley
  • ¼ cup freshly grated Parmesan cheese & ¼ cup reserved for garnish
  • ¼ tsp. lemon juice

Ingredients for Sautéed Vegetables:

  • 2 tbs. extra virgin olive oil
  • ½ lb. oyster mushrooms (pre-roasted)
  • ½ lb. broccolini, cauliflower, or broccoli florets (blanched)
  • ½ lb. Brussels sprouts (pre-roasted)
  • salt and pepper, to taste

Roasted pumpkin:

  • ½ to 1 lb. pumpkin
  1. Split pumpkin in half and deseed.
  2. Season with 1 tsp. salt and ¼ tsp. black pepper.
  3. Roast in a 400-degree oven for 20 minutes, or until tender.
  4. When pumpkin is cool enough to handle (but still warm), remove pumpkin from rind, and place into a food processor.
  5. Blend until smooth.
  6. Place in a colander with cheesecloth and allow excess moisture to drain from puree.

Directions for risotto:

  1. Heat oil in a saucepan. Add the diced onions and cook over moderate-high heat until tender, and season with salt.
  2. Add the Arborio rice and toast for 2 minutes.
  3. Add white wine, bring to a boil, and reduce the liquid by half.
  4. Add 1 cup of warm stock and stir consistently until stock is absorbed.
  5. Reduce heat to a simmer and add 1 cup of stock at a time, allowing almost all of the liquid to be absorbed before adding each additional cup.
  6. When the rice is almost tender, stir in the pumpkin puree, lemon juice, and ¼ cup of Parmesan cheese.
  7. Cook for 2-3 more minutes. The risotto should be creamy and tender. Add more seasoning, if necessary.
  8. Finish with the remaining ¼ cup of Parmesan cheese, chopped parsley, and sautéed vegetables.

Directions for Sautéed Vegetables:

  1. In a sauté pan, heat 2 tbs. of extra virgin olive oil, and sauté oyster mushrooms, Brussels sprouts, and broccolini over medium heat.
  2. Season with salt and black pepper, to taste. Plate on top of pumpkin risotto.
  3. Finish with chopped parsley and Parmesan cheese; serve immediately. 
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