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Risotto with Butternut Squash, Gorgonzola
and Toasted Pecans
Created by Rori Trovato From the
December, 2003 issue of O, The Oprah Magazine
Makes 4 servings
Pecans add crackle to this sweet and tangy, creamy and crunchy
risotto.
INGREDIENTS
4 cups vegetable stock
2
tablespoons extra-virgin olive oil
1/2 small onion, finely
chopped
1 cup arborio rice
2 small garlic cloves, finely
chopped
1 medium butternut squash (about 1 1/2 pounds), peeled,
seeded, and cut into 1/2-inch cubes
8 large sage leaves, chopped
2 tablespoons butter
2 teaspoons salt
Freshly ground
pepper
1/3 cup crumbled Gorgonzola
1/4 cup chopped toasted
pecans
In a saucepan, bring the
stock to a boil. Then reduce heat to low.
In a large, heavy-bottomed
saucepan over a medium-high flame, heat the olive oil. Add the
onion. Sauté for 2 minutes, stirring constantly.
Add the rice; stir until well coated,
about 1 minute. Add the garlic and squash and continue to stir
another 30 seconds.
Lower the heat to
medium and add 1/2 cup hot stock. With a wooden spoon, stir until
the liquid is absorbed but the rice isn't sticking to the pan.
Continue adding 1/2 cup stock and stirring until the stock is
absorbed, about 20 to 25 minutes, or until the rice is tender.
Remove from heat; add the sage, butter,
and salt. Season with pepper. Stir to combine.
Place risotto in a serving bowl and top
with Gorgonzola and pecans.
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