After the success Elizabeth had with her last Butternut Squash Risotto, she decided to amp up the presentation factor.
We cut the neck off a medium sized Butternut squash; then we split the bottom sphere in half. IMPORTANT! Slice a small bit off the bottom of each bowl so that the halves will stand up without rolling over.
While I peeled and cubed the neck, Elizabeth scooped out the seeds, then scooped out a bit more flesh to make room for risotto.
Place the squash bowls in a 375 degree oven, cut side down and coated with a thin layer of olive oil on exposed squash.
While the squash cooks, begin making your risotto. Here's the basic ingredients for that step:
2 cups chicken stock & 2 cups water, simmering in a pot
1/2 onion diced
1 cup arborio rice
1/2 cup white wine
1 tblsp butter
Parmesan cheese to taste
Here's how you make risotto...but if you now how to 'risotto' then go to it!
Also Elizabeth toasted some pumpkin seeds (pepitos), then sauteed the reserved squash cubes for 10 minutes and finally crisped some whole sage leaves.
By the time your risotto is ready, your squash should be done. Pull it out, stuff it in the bowl, sprinkle with pumpkin seeds, Parmesan cheese and diced squash.
C & E