1 no ingredients
Directions
2 lb butternut squash
2 TB each butter and olive oil
1 1/2 c onion -- diced
1 TB garlic -- minced
2 1/2 c arborio rice
3/4 c dry white wine
7 c rich chicken or vegetable
: stock
1 1/2 c freshly grated Parmesan or
: Asiago cheese
1 ts grated lemon zest
1/4 ts freshly grated nutmeg
: Salt and freshly ground
: pepper
: Garnish--
: Chopped chives
: shaved Parmesan and basil
: oil
Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set
aside. Heat the butter and oil together in a deep saucepan and saute
the onions and garlic until soft but not browned. Add the squash and
rice and continue to saute and stir for 2-3 minutes longer. Add wine
and stir until absorbed. Add stock in 1/2 cup increments stirring
until absorbed. Continue adding stock and stirring until rice is
creamy on outside but has some texture to it. Gently stir in cheese,
zest, nutmeg and correct seasoning with salt and pepper. Serve
immediately in warm bowls garnished with chopped chives, additional
Parmesan and a drizzle of fresh basil oil, if desired.
~ - - - - - - - - - - - - - - - - -
Recipe By : COOKING RIGHT SHOW#CR9665
Servings: 1 servings
Butternut Squash Risotto Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Rice; Squash; Vegetable
The History of Recipes
We are able to trace the history of `recipes` way back into distant history, certainly as far back into history as early Egypt, and maybe further still. However, sadly, these ancient records were just very simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also recounts how the early Romans were skilled in the use of many herbs and spices, including many that are still in use today for example thyme, fennel and dill. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused a surge in recipe books, the majority of which are now in private cookery archives. By the time we get to the 1900s, recipe books are in high demand, mostly due to higher levels of literacy, more spare time and being a little richer. The arrival of television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Butternut Squash Risotto recipe.
