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What's Cooking: Butternut Squash Risotto - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Butternut Squash Risotto

Posted: Updated:
SOUTH BURLINGTON, Vt. -

Chef Robert Barral from Cafe Provence in Brandon joins us to make a Butternut Squash Barley Risotto wrapped in filo

Ingredients:

Butternut squash ½ squash

Barley 2 cups

Red Onions ½ onion

Vegetable stock or water 1 quart

Heavy cream 1 cup

Maple syrup ½ cup

Asiago Cheese 2 tsp

Filo Dough 1 pk

Butter clarified 1 stick

Sauce:

Vegetable oil ½ cup

Spanish onion 1

White wine 1 cup

Fresh ginger 1

Apple (diced) 2 cups

Carrot diced 1 cup

Butternut squash 1 cup

Maple syrup ½ cup

Nutmeg

Salt and pepper

Procedure:

1) Cook the barley risotto: In a thick bottom sauce pot, place the vegetable oil and as soon as it is hot enough place the diced red onions. Sweat gently for a few minutes of until they become translucent. Add the barley, mix well with the onions and Deglaze with white wine. Bring to the boil while mixing and start adding the vegetable stock or the water. Repeat the same operation until the risotto is cooked then finish with the heavy cream and the asiago cheese. Toss the roasted butternut squash into the risotto add salt and pepper and taste. Cook together with the barley risotto for only a couple of minutes. Finish the risotto with the maple syrup, remove from the heat to let cool prior rolling the risotto into layers of filo dough.

2) Wrap the risotto in filo dough: Once the risotto has been chilled, brush the filo dough with the melted butter. Have at least 3 layers of filo dough to keep the risotto in place during the cooking process. Place the risotto in the center and roll it into a log shape. Twist the ends to make sure it will stay tight. Bake in a hot oven for 20 minutes at 350*F or until golden brown. Remove from the oven and let rest for a minute prior to slicing it in half and placing it on the platter with the rest of the components.

3) Make the butternut squash and carrot sauce. Sweat the .onions, degalze with white wine, apple juice. Bring to the boil then add the diced apples, diced carrots and butternut squash. Let simmer for at least 45 minutes with a stick of cinnamon and a sachet of cloves. At the end of the cooking process add the maple syrup and a touch of nutmeg. Monte with butter and reserve for the meal.

4) Finish and serve the barley risotto: Slice the golden brown barley risotto log in 2 or 3 pieces and place artistically on the platter. Wilt spinach and other vegetable of your choice around. Spoon out the sauce and serve immediately.

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