Rižoto s bundevom / Butternut Squash Risotto

Please scroll down for the English version.


Ajme, koliko nas je! ide dalje. Naša domaćica ovog mjeseca je Gaga sa bloga Iz moje kuhinje, a tema je bundeva. Kao ulaznicu za ovaj krug odabrala sam lagani rižoto s bundevom.


Rižoto s bundevom
za 4 osobe

1 manja butternut bundeva (oguljena i očišćena oko 800g)
2 žlice maslinovog ulja
2 žlice maslaca
3 ljutike (ili 1 veći ljubičasti luk)
2 režnja češnjaka
1 veća mrkva
300g arborio riže
150ml bijelog vina
700-750ml povrtnog ili pilećeg temeljca
30g svježe naribanog parmezana
2 žlice creme fraiche
25g neslanih pistacija
sol & svježe mljeveni papar
prstohvat muškatnog orašćića
svježi bosiljak, timijan, vlasac i peršin

creme fraiche i svježe naribani parmezan za posluživanje


Pećnicu zagrijte na 180°C. Obložite veliki lim papirom za pečenje.

Bundevu prepolovite, odstranite sjemenke i ogulite. Narežite na kockice i u jednom sloju rasporedite na lim. Posolite i popaprite te prelijte sa dvije žlice maslinovog ulja. Rukama dobro promiješajte tako da ulje dospije na sve komade, a zatim pecite oko 30 minuta. Tokom pečenja povremeno promiješajte žlicom. Pistacije tostirajte 2 minute na tavi bez dodatka ulja, a potom ih grubo nasjeckajte.

U međuvremenu ljutiku i češnjak sitno nasjeckajte, a mrkvu narežite na tanke štapiće dužine oko 2 cm. Na žlici maslaca kratko propirjajte ljutiku, potom dodajte češnjak i čim zamiriši ubacite mrkvu. Pirjajte oko 5-7 minuta. Potom dodajte rižu. Pirjajte 1 minutu, a zatim zalijte vinom. Posolite i popaprite po ukusu te pirjajte miješajući dok riža ne upije vino. Potom malo po malo dodajte temeljac uz često miješanje. Temeljac dodajemo postupno, onoliko koliko riža upije, sve dok ona ne omekša. Tokom kuhanja, riži dodajte sitno sjeckano začinsko bilje, a pred sam kraj kuhanja svježe mljeveni muškatni orašćić.


Kad je riža kuhana maknite je s vatre, dodajte joj bundevu i parmezan te dobro promiješajte. Dodajte preostali maslac, creme fraiche i umiješajte sjeckane pistacije. Ako rižoto u ovom trenu postane pregust, dodajte još malo temeljca. Rižoto poslužite sa žlicom creme fraiche i naribanim parmezanom te pospite sjeckanim pistacijma.

• Verzija za ispis
  

Butternut Squash Risotto
serves 4

1 small butternut squash, peeled and seeds removed
2 tbsp. olive oil
1 tbsp. butter
3 small shallots (or 1 large onion), chopped
2 cloves of garlic, minced
1 large carrot, cut into 2 cm strips
300g arborio rice
150ml white wine
700-750ml vegetable or chicken stock
30g freshly grated parmesan cheese
2 tbsp. creme fraiche
25g unsalted pistachios
salt & pepper
pinch of nutmeg
fresh basil, thyme, chives and parsley

creme fraiche and freshly grated Parmesan cheese to serve

Preheat the oven to 180°C. Grease a large baking pan and set aside.

Cut the squash into 1cm cubes. You should have about 800g. Transfer the squash to a baking pan, season it with salt and pepper and pour two tablespoons of olive oil over it. Toss it with your hands and roast for 30-35 minutes, until tender. Stir once or twice with a spoon during baking. Meanwhile, toast the pistachios. Toast them for 3 to 4 minutes, stirring constantly, in a dry, nonstick skillet over medium heat, until the nuts have browned evenly. Let them cool down and chop them roughly.

Heat a tablespoon of butter in a deep, heavy-based pan. Saute the shallots and garlic until softened. Add the carrots and saute for another 8-10 minutes. Add the rice and stir for about a minute until the grains are coated with the butter. Pour in the wine and stir continuously until it has cooked into the rice. Add 2 full ladles of stock to the rice and season with salt and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Meanwhile, chop the fresh herbs and add them to the rice and when the rice is almost done, add some freshly grated nutmeg.

Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the Parmesan, the remaining butter and creme fraiche. Stir in the chopped pistachios and season to taste. Add any extra stock if the risotto seems particularly thick. Serve with a spoonful of creme fraiche, freshly grated Parmesan cheese and some chopped pistachios.

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