This black rice risotto with roasted butternut squash perfectly embodies our Halloween theme. It's creamy, delicious and full of phytonutrients too. And butter.
kosher salt and freshly cracked black pepper, to taste
1teaspoonpoultry seasoning
For the Black Rice Risotto
3Tablespoonsbutter
¾cupyellow onion, small dice
1large clove garlic(or shallot), minced
½cupdry white wine
2Tablespoonsbalsamic vinegar
1 ½teaspoonspoultry seasoning
2cupsblack rice
5-6cupslow sodium chicken or vegetable broth or stock, heated to steaming
2Tablespoonswater or cold broth
1Tablespoonrice flour
¾cupfinely grated Parmesan cheese
2Tablespoonsbutter
kosher salt and freshly ground black pepper, to taste as needed
For Garnish
Additional grated Parmesan cheese
2eyes(I used sliced pickled jalapenos with a bit of Sriracha), totally optional
¼cupsour cream(also entirely optional)
Instructions
For the Butternut Squash
Preheat the oven to 400F.
Line a sheet pan with parchment or non-stick foil.
Toss the diced butternut squash with olive oil, salt, pepper, and poultry seasoning.
Spread onto the pan in one layer.
Roast for about 30 minutes, tossing the squash twice. When done, squash will be creamy soft all the way through and a bit golden brown on the outsides.
Keep warm.
For the Black Rice Risotto
Heat a wide, shallow pan over medium heat until hot.
Add the butter.
Once the butter has melted and is sizzling, add the onion, and garlic or shallot.
Add a healthy pinch of salt and several grindings of black pepper as well as the poultry seasoning.
Sweat over medium heat until very soft and translucent, about 10 minutes.
Pour in the wine and balsamic vinegar and reduce until just a bit of liquid remains.
Add the rice along with a bit more salt and pepper and stir well to coat with the butter/wine mixture.
Allow the rice to toast in the pan for a couple of minutes, stirring constantly.
Begin adding the stock, 1/2 cup at a time and stirring between each addition. Wait 5-6 minutes between additions until the rice has soaked up most of the liquid before adding more.
After you get most of the stock added, mix together the water or cold stock with the rice flour and stir that into the pot. Continue adding the stock until the rice is barely al dente and is coated with a generous amount of creamy sauce. This will take about 45 minutes. The good news is you don't need to stir constantly.
Stir in the Parmesan cheese and second amount of butter. Cover the pot and turn off the burner. Let the risotto sit on the stove on the now-off burner for about 5 minutes.
Taste and adjust salt and pepper if necessary.
The risotto should flow on a plate like lave and not be stodgy. If it seems a bit thick, stir in a bit more stock to loosen it up.
Serve either family style or in individual portions by plating some risotto then mounding up some of the squash on top. Garnish with Parmesan cheese and spooky it up by giving it "eyes."