Honeynut Squash and Saffron Risotto
Everyone has their idea of what a perfect risotto looks like and I am no different. To me, a good risotto should flow like the waves of a lazy river. It’s not in a rush, it’s just here for a good time. It’s creamy, it’s dreamy and even though it’s a dish that requires some observation it’s overall pretty simple.
Let’s Talk About Honeynut Squash
Honeynut Squash is the perfect combination of a butternut and a buttercup squash. While visually similar to the butternut squash this little cutie will fit in the palm of your hand, has a slightly more dense texture, a sweeter flavour and edible skin. They were brought to the public by Dan Barber’s seed company Row 7 Seeds, which if you happen to have a green thumb is worth taking a peek around and adding some new treats to your garden! I, like many other people thought a vegetable garden would be a great hobby in the summer of 2020 and ordered a bunch of seeds from them. Everything promptly opened after the chicken wire was up and I ended up with a completely overgrown garden of weeds and neglected vegetables. I wish you exponentially better results.
Grocery List
Honeynut Squash and Saffron Risotto
Equipment
- Cutting Board
- Chefs Knife
- Peeler
- Rubber Spatula
- Measuring Cups
- Pots
- Ladle
- Mandolin
- Box Grater
Ingredients
Wispy Shallots
- 3 Shallots
- Vegetable Oil (for frying)
Honeynut Squash Risotto
- 1 Pinch Saffron
- 2 Shallots
- 3 Honeynut Squash
- 2 cups Arborio Rice
- 1 Cup Dry White Wine
- 8 Cups Vegetable or Chicken Stock
- 1 Cup Parmesan Cheese
- 1/4 Cup Butter
- Salt
- Parsley For Garnish
Instructions
Wispy Shallots
- Peel and thinly slice the shallots on your mandolin. We are talking REAL thin here, bordering on translucent.Line a plate with paper towel and set aside.
- Add the thinly sliced shallots to a small pot and cover with oil. Transfer the pot to a burner set to medium and stir occasionally. Once the shallots start to simmer continue cooking for approximately 15 minutes or until they are evenly golden then transfer the shallots to the paper towel lined plate and sprinkle with salt.Reserve two tablespoons of the oil for the risotto and save the rest for another use.
- The shallots will likely be in a clump, when they are cool enough to handle pull them apart and spread them out as best you can.
Honeynut Squash and Saffron Risotto
- Add a couple of ice cubes to a very small bowl and place a pinch of saffron threads on top then set aside. This will allow the saffron to bloom as the ice melts.
- Add your stock to a medium-sized pot and bring to a boil. Once it is boiling turn the heat to low to keep warm.
- Meanwhile, prep your vegetables.Halve, remove the seeds and peel the honeynut squash then grate the halves using the large holes on a box grater.Finely dice the shallots.
- Heat a large pot over medium heat and add two tablespoons of shallot oil. When the oil is hot add the diced shallots and cook stirring frequently until they are softened.
- Add the rice, white wine and bloomed saffron then stir to combine. Allow this to cook until all of the liquid has evaporated then stir in the shredded squash and season with salt.
- Add enough broth to cover the rice then stir to combine. Allow the rice to fully absorb the hot broth before adding any more. Continue this process until all of the broth has been absorbed.
- While the rice cooks shred your parmesan cheese, cut the butter into cubes and finely chop some parsley for garnish.
- After the last addition of broth allow the rice to cook until it is creamy, but still has a wave when you stir or tilt the pot. Remove the pot from the heat and stir in the parmesan and butter and season with salt to taste. Serve with a sprinkle of fresh parsley and the wispy shallots. Enjoy!
