Tuesday, October 18, 2011

Autumnal Squash Risotto

Golden Autumn days call for golden risottos, don't you think? With a Hokkaido squash lying around this was an easy task. The photo of the end result sucks as usual, since we are having dinner under artificial light and the cherry-tree table gives a reddish tinge to everything. But there you go, here is my Autumnal Squash risotto:

And you even get a recipe, just don't take it verbatim.

Autumnal Squash Risotto


1 red onion, halved and then sliced
1 clove of garlic, pressed or minced
olive oil for frying
1 cup Arborio rice, washed and drained
2 cups vegetable broth
1/4 Hokkaido squash, peeled and grated
2 green onions
2 cups chanterelles
flat leaf parsley
salt, coarsely ground black pepper, nutmeg

What to do:

Fry the onion slices in hot olive oil until they start browning, add the garlic and fry till it smells deliciously. Add the rice and stir until it is covered with oil.

Add the broth, at first one cup and then little by little. The reason is you have to stir more often which is necessary for a vegan risotto that lacks the cheese which glues everything together; so you have to make a creamy and slightly sticky risotto by thorough stirring.

Add the grated squash and the green onions.

Let simmer (don't forget to disturb your slumbering risotto and wake it up with your wooden spoon; frequent stirring also prevents your risotto from burning) for about 20 minutes.
Meanwhile clean the chanterelles thoroughly and fry them in some olive oil. Don't pamper them, the oil has to be really hot otherwise they will become mushy. Slightly salt them and put aside; cut the parsley.
When the risotto has reached the desired texture add pepper and nutmeg. Then fold in chanterelles and parsley. Serve immediately and enjoy with a leafy green salad.

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