Risotto is the ultimate fall comfort food – and come this time in Seattle, fall is knocking at the door. This dish even LOOKS like the bounty of fall – rich oranges, greens and browns.
Cut a medium-sized kabocha squash in half. Set aside one of the halves. Quarter the other half, then peel with a potato peeler and cut into 1″ chunks.
Heat 48 ounces (6 cups) of chicken stock over medium-low heat in a nearby pot. Then turn off the heat.
Slice the whites of two leeks into thin rounds. Saute the whites over medium to medium-high heat, in 2 tablespoons butter, in a large skillet or enameled cast iron dutch oven, until translucent.
Once the leeks are translucent, add 1 1/2 cups arborio rice. Continue to stir and saute. Stir until the rice starts to turn translucent, but before it starts to brown.
Add 3/4 cup of dry white wine. Continue to stir. Turn the heat to medium-low. Once the wine cooks off, start adding warm chicken stock in 1 cup increments.
As it cooks down, don’t let the broth cook completely dry. Each time, add another cup of warmed broth (about every four minutes).
At about the twelve minute marker, add your cubed kabocha squash and a little more than another cup of the broth. Turn the heat up to cook the squash more. This will cook for another thirty or so minutes. Stir from time to time so nothing sticks or burns.
Chop the leaves from two sprigs of fresh tarragon and sprinkle on top. Continue cooking until the rice is soft.
Turn off the heat and let it rest for 10 minutes before serving. Top with chopped tarragon and grated parmesan cheese, if you’d like. Lovely enjoyed with pan-seared king salmon.
- 1/2 of a medium kabocha squash
- 2 leeks – slice the whites
- 3/4 cup dry white wine (we used a french sauvignon blanc, which is also lovely for drinking whilst stirring)
- 48 ounces chicken stock (warmed)
- 2 T butter
- 1 1/2 cups arborio rice
- two sprigs fresh
- Pan-Seared King Salmon with Tarragon Butter (seattlefoodshed.wordpress.com)
- Mussels in a Braised Fennel and Leek Sauce (seattlefoodshed.wordpress.com)
- September Garden Update: Kabocha Squash, Chard, Beets and Radishes (seattlefoodshed.wordpress.com)
- Roasted Smashed Potatoes & Leeks (katesaysyes.wordpress.com)