Monday, November 3, 2008

ModernGear Food: Butternut Squash Risotto

Today's recipe is from our guest blogger, Kathryn, aka Kiki! She'll likely be a regular fixture in this section of the blog, because she's one of the best cooks I know. Kathryn has also recently started her own little online recipe venture, at Kiki's Kitchen. Need dinner ideas? Check it out regularly! And now, heeeere's Kathryn!

I'm 40 and fabulous, living in Vancouver with my two canine sous-chefs Maggie & Scout, trying to keep afloat in these tumultuous times as a securities paralegal working in the exciting world of venture capitalism.

Who's Kiki? That's me or, rather, that's how my niece Lola refers to me or, rather, how she will do when she is old enough to talk - Kiki is A LOT easier than Kathryn and quite frankly I don' do well wth "Aunt", so Kiki it is.


I was asked recently when and where I am happiest. Easy: when I'm in the kitchen cooking fabulous food for people I love. I am by no means a professional and have absolutely no formal training. I simply love cooking and everything about it (except doing the dishes, naturally). My nine to five is governed by strict rules and regulations so the kitchen is where I get to test my creativity and explore the world and all its bounty.

BUTTERNUT SQUASH RISOTTO
INGREDIENTS
2 shallots
2 cloves garlic
6 sage leaves
4 tablespoons olive oil
sea salt and fresh ground pepper to taste
1 cup arborio rice
2 cups chicken broth
4 tablespoons unsalted butter
1/2 cup Parmesan cheese, freshly grated
1 butternut squash roasted (see first step in directions)

DIRECTIONS
1. Peel and dice squash. Toss in olive oil, garlic, sage, salt & pepper and roast at 450 for 45 minutes.
2. Saute garlic and onion in olive oil, over medium heat until translucent.

3. Stir in 1 cup arborio rice.
4. Sautee for 2 minutes, coating the rice withthe oil, shallot, garlic & sage mixture.
5. Meanwhile, heat two cups chicken broth.
6. Stir chicken broth into rice one ladle at a time, stirring constantly until all liquid is absorbed, about 20 minutes or so.
7. Gently stir the squash into the risotto.

8. Stir in 4 tablespoons unsalted butter and 1/4 cup freshly grated Parmesan cheese until creamy
9. Serve HOT with fresh Parmesan on top
10. Enjoy!!

6 comments:

Anonymous said...

I can attest to what a great cook Kathryn is! When I come to visit from Calgary, I let her know so she can have food waiting LOL(sounds grandios but she did say she loves to cook for friends and I love to eat it!). This looks great Kathryn.....I hope you put some of your soup recipes on here as well as your baked tofu (the only time I will eat it).
Joss

Kathryn said...

thanks Jossy!!! and she's not even kidding - if I don't have my special salad dressing and homemade croutons waiting for her when she visits she beats me :)

will absolutely work on some soups and MIGHT share the baked tofu - but it is a very well-guarded secret!

ModernGear TV said...

Okay well Kathryn, you must share the recipe for everything mentioned but especially the salad dressing and baked tofu, hello!!!

LisaBinDaCity said...

I'm coming to Kiki's house for supper!

See you around 7? ;-)

Kiki said...

salad dressing and tofu stick recoipes to come, I promise!

and Lisa - 7 works just fine, so long as you bring Ally with you!

Anonymous said...

Yes, more recipes! I love your Monday recipes now, am glad it found permanent home. You're settling in, it seems, to the blog. It's nice to see.
C.