.png){kind=logo}
About the Recipe
The perfect recipe for a warm fall or winter night! The squash puree adds a level of flavor while the creaminess of the mascarpone cheese gives the dish a depth of richness. Both of these flavors are linked together with the fresh/crisp flavor of the apple and quick kiss of tartness from the balsamic vinegar.
Ingredients
Risotto
3 cups chicken broth
1 cup hot water
6 Tablespoons unsalted butter, divided
½ White onion, finely chopped
½ pound Arborio rice
1/3 cup dry white wine
1/3 cup Crave Brothers Farmstead Classics Mascarpone Cheese
Salt and Pepper to taste
Garnish
1 Granny Smith apple, thinly sliced
1 Tablespoon aged Balsamic vinegar
Preparation
Preheat oven to 400˚F. Drizzle each half of squash with olive oil, then sprinkle with salt and pepper. On a non-stick sheet pan, add squash face down. Place in oven, bake until the flesh is golden brown and cooked through. Remove flesh, place in blender, puree.
In a medium mixing bowl, add pureed squash, maple syrup, cayenne pepper, paprika, salt and pepper to taste, mix; set aside. In a medium saucepan, add broth and water, bring to boil, then turn down to simmer; hold. In a 5- quart saucepan, over medium heat, add 3 Tablespoons butter, melt. Add onions, stirring occasionally, until softened, about 5 minutes.
Stir in rice, cook, stirring for 1 minute. Add wine stirring and cooking, until liquid is absorbed, about 1 minute. Stir 1 cup simmering broth into rice, stirring and cooking constantly, keeping at a simmer, until absorbed. Continue cooking, adding broth, about 1 cup at a time, stirring frequently, letting each addition be absorbed before adding next. Continue until rice is just tender and creamy-looking, but still al dente, 18 to 22 minutes. Remove from heat. Stir in mascarpone cheese, 1 cup butternut squash puree, and remaining 3 tablespoon butter. Season with salt and pepper. Garnish with apple slices, drizzle balsamic vinegar. Serve immediately.