By Nancy Caivano
6 tbsp. olive oil, divided
5 garlic cloves, chopped (or 1 tbsp. jar garlic)
1 acorn squash, peeled and diced
Salt and Pepper
1 onion, chopped
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken (or vegetable) stock
1 cup roasted tomatoes, chopped (recipe follows)
1/4 cup chopped parsley
4 tbsp. butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)
In large skillet heat 4 tbsp. olive oil over medium-high heat. Sauté garlic for 2 minutes. Add squash, sautéing until browned and softened. Season with salt and pepper, and set aside.
In large saucepan heat 2 tbsp. olive oil on medium-high heat. Sauté onion until translucent, with no color. Add rice, sauté 3 minutes more. Add wine, stirring constantly until absorbed. Add 1/2-cup stock, allowing to absorb before next addition of stock is added.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add squash.
When last addition of stock is added, add tomatoes. When stock is absorbed, remove from heat and stir in parsley, butter and Romano.
A nice presentation would be to surround a serving platter of risotto with additional roasted tomatoes and scatter sliced olives and parsley on top.
Plum tomatoes, halved lengthwise
Salt, pepper, basil (fresh or dry),
parsley (fresh or dry) and sugar
Place tomatoes cut side up on sheet pan. Drizzle with oil, sprinkle evenly with salt, pepper, basil, parsley, and just a pinch sugar.
Bake in a 500 degree F. oven until tomatoes just begin to blacken—do not blacken as much as a pepper, you just want a roasted flavor to the tomatoes.
Let cool and use as you like—for this dish, you just need to dice them.
This page created November 2000
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