Brown Rice Risotto With Winter Squash Recipes

BROWN RICE RISOTTO WITH WINTER SQUASH

Steps:

• Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
• Put oil in a large, deep skillet over medium heat. When it's hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
• Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
• When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you're using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.

WILD RICE 'RISOTTO' WITH WINTER SQUASH

Steps:

• Heat 1 tablespoon of the butter in a large sauté pan over medium heat until it just begins to brown. Stir in the mushrooms. Cook, stirring, until they begin to wilt; then, add the cooked wild rice. Season with salt and pepper, stir and set aside.
• Heat the olive oil in a heavy saucepan. Add the onion and garlic, and sauté over medium heat for 2 to 3 mintes. Add the short grain rice, and stir.
• In a separate pan bring the stock to a simmer, and keep hot.
• Add 2 cups of the hot stock to the short grain rice, and cook, stirring, until the liquid is absorbed by the rice. Add the pumpkin puree, diced squash, sautéed mushrooms and wild rice and another cup of the stock. Stir until the stock is absorbed.
• Add another 1 to 1 1/2 cups stock, and continue to cook until the short grain rice is just about tender. The risotto can be prepared in advance to this point and set aside for an hour or two. If prepared in advance, add another 1/2 cup stock when reheating the risotto.
• Before serving, stir in the remaining butter, the cheese and the chives. Season to taste with salt and pepper.