Spiralized Butternut Squash Leek Risotto
Try this Spiralized Butternut Squash Leek Risotto recipe, or contribute your own.
Try this Spiralized Butternut Squash Leek Risotto recipe, or contribute your own.
- Carbohydrate 43.8202564168822 g
- Cholesterol 3.6666666713387 mg
- Fat 3.33561083485228 g
- Fiber 8.06367496438622 g
- Protein 5.56046250204189 g
- Saturated Fat 1.03728665091853 g
- Serving Size 1 1 Serving (390g)
- Sodium 98.9368266436767 mg
- Sugar 35.756581452496 g
- Trans Fat 0.317529750093493 g
- Calories 197 calories
Step-by-step
- Pulse the butternut squash noodles in a food processor until rice-like, then set aside.
- Heat the olive oil in a large skillet over medium heat. Once oil is shimmering, add the leeks and garlic and cook for about 5 minutes or until leeks soften. Add the butternut squash rice, season with thyme, salt and pepper and stir. Cook for 2 minutes to heat through, then add the broth. Bring mixture to a boil and then lower heat to low and let simmer for 10-15 minutes or until broth is mostly evaporated (you want a little moisture) and butternut squash is softened.
- Remove the skillet from heat and fold in the cheese. Stir until cheese has fully melted through.
- Spoon risotto into bowls and serve hot, garnished with extra pepper.
Standard recipes rarely explain why vegetable substitutes behave differently than starchy arborio grains in a skillet, leaving home cooks to guess at moisture levels and pan dynamics. Converting solid squash noodles into a tender, unified base requires specific mechanical intervention and careful thermal control to prevent burning before the vegetable softens.
- Pulse the squash noodles in a food processor using short, one-second intervals to achieve an even grain size without pulverizing them into a watery paste.
- Keep the heat at medium when sweating the leeks and minced garlic; burning the alliums at too high a temperature introduces bitter compounds that ruin the dish.
- Simmer the liquid gently for 10 to 15 minutes, watching for the visual cue of a mostly evaporated broth that still leaves a glossy sheen in the pan.
- Test doneness by pressing a piece of squash against the side of the skillet with a wooden spoon; it should yield instantly with zero resistance.
Fold the parmesan cheese off the direct heat source to prevent the dairy solids from separating into an oily film. Serve immediately while the starch suspension remains creamy and hot.
