This recipe is two of three parts of a Rachael Ray show. The risotto was really, really good. The best thing about it is Rachael’s method of using cooked, frozen squash. Peeling a whole butternut squash will remove all fun from the meal.
The chicken was pretty good, but I think it had a little too much fruit in with it. I read some of the Food Network reader reviews after I made it and they offer some good suggestions to counter the “fruitiness.” I think next time I am going to try pairing the risotto with a pork tenderloin in an apricot sauce.
Butternut Squash Risotto
1 quart chicken stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
Salt and pepper
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano-Reggiano
– Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
– Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil.
– When oil ripples, add the onions and garlic and soften 2 to 3 minutes.
– Add rice and toast 2 to 3 minutes more.
– Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes.
– Ladle in stock in intervals, a couple of ladles at a time.
– Allow liquids to evaporate each time.
– Risotto will cook 18 minutes, total, from the first addition of liquid.
– Defrost the squash in the microwave in a dish to collect any liquids.
– Stir the squash into the rice the last 3 minutes of cook time.
– Season with nutmeg and salt and pepper, to taste.
– In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.
Herb-apricot Chicken
3 tablespoons extra-virgin olive oil
3 pounds chicken breasts and boneless thighs, cut into large chunks
Salt and freshly ground black pepper
1/4 cup aged balsamic vinegar
2 cups chicken stock
20 to 24 dried apricots, chopped
5 to 6 sprigs thyme
A generous handful fresh flat-leaf parsley leaves, chopped
3 tablespoons chopped chives
1 lemon, 2 teaspoons zest and the juice
– In a large skillet with high sides, heat the oil over medium-high heat.
– Season chicken with salt and pepper liberally.
– When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total.
– Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low.
– Place a lid on the pan and simmer 10 minutes.
– Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat.
– Let stand a couple of minutes, remove the thyme sprigs and serve.
Linda’s Notes
– Even though you might be tempted to substitute chicken breasts for the dark meat, I recommend not doing that for taste’s sake. That fruit will really overpower the generally tasteless white meat.
– This risotto recipes makes a TON of rice.
Delusions of Chefery 