Saffron and Butternut Squash Risotto

Serves : 8

Comments: This recipe is a modified version of one from "The Millenium Cookbook."

 

Ingredients:

  • 1 (11 ounce) can sweet corn with liquid
  • 2 medium yellow onions, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry or vermouth
  • 8 ounces chanterelle mushrooms, halved
  • 2 pounds butternut squash, finely diced
  • 1 teaspoon dried thyme
  • 2 teaspoons ground cumin
  • 1/3 teaspoon saffron threads
  • 8 cups low sodium vegetable stock, simmering
  • 2 cups arborio rice
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon sea salt
  • 1 teaspoon ground pepper
  • hot sauce, such as Tabasco (optional)

Instructions:

Puree the corn and its liquid for just a few seconds so it is still a bit chunky. Set aside.

In a large pot, cook the onions, garlic, and sherry over high heat until the liquid evaporates. Reduce heat to medium and add the mushrooms, squash, thyme, cumin, saffron, and 2 cups of the vegetable stock. Simmer until the squash just begins to soften (about 5 minutes). Stir in the rice, mixing well to incorporate the ingredients, and simmer until most of the stock is absorbed.

Add 2 cups of stock, stirring frequently, until most of the liquid is absorbed. Continue to add stock, about 1-2 cups at a time, until all of it is absorbed or the rice is al dente. (You may not need to use all the stock.) The mixture should be thick and creamy.

Add the chickpeas and the corn puree. Cook for a few minutes more until all the ingredients are thoroughly heated. Remove from heat and season with the salt and pepper, adjusting to taste. Serve with a few dashes of hot sauce on each portion, if desired.