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This Butternut Squash Risotto Recipe Will Add Flair To Your Thanksgiving

Premier Guide Miami

Ahead of the Thanksgiving Holiday, a quick and easy recipe from Award-winning Executive Chef Pawan Pinisetti, formerly of Golden Entertainment, MGM, and now executive Chef at Sérêvène in Miami Beach. This 5 step Butternut Squash Risotto will give the  Holiday Flair to your Thanksgiving holiday!

Ingredients

2 tbsp – Minced Shallot

1 tsp Minced Garlic

2 Cups – Arborio Rice ( Short Grain Risotto Rice)

3 to 4 cups of – Chicken Stock ( vegetable stock if preferred) – Hold warm to Hot

1 cup of Butternut Squash Puree  ( substitute with your favorite winter squash ) 

1/2 cup of Small Diced Butternut Squash

1 sprig of Sage

1/2 cup Butter

1/4 cup Mascarpone ( my  secret move ) 

Salt & Pepper

Method

  1. Sweat ( gently saute) your shallots and garlic at low-med heat for a couple of mins until translucent. Season
  2. Add the Arborio rice and saute for another 5-8 mins(until they look glossy . This technique is called Parching).
  3. Ladle in warm Chicken stock and continue cooking in the stock every few mins. Once the rice is 1/2 way cooked, give it a taste.
  4. Add all your squash puree and bring to a gentle simmer for 2 mins. If it is too thick, you may add another ladle or 2 to bring to the desired consistency.(Think of soft  Polenta or oatmeal for reference ). Always remember to continue to check the seasoning
  5. Add in The cubed butter ( room temp) and the mascarpone and gently fold till the Risotto is beautifully creamy and velvety !!

Garnish

  1. Beautifully Ladle  the Hot, Creamy Aromatic  and Vibrant Colored Risotto into a Bowl
  2. Saute The Cubed Squash  and Garnish Atop  the plated Risotto
  3. Decorate and Accent with Crispy  Sage Leaves(simply sauteed in oil & drain on a towel)

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