Turnip Green and Butternut Squash Risotto
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Blanch greens in salted water for 3-4 minutes. Shock in ice water and drain.
Toss squash in olive oil, season with salt and pepper and roast in 350°F oven until tender, 20-30 minutes. Pull from oven and leave at room temperature.
Heat oil in a medium sauce pan over medium-high heat until it slides across the pan. Add onion and cook until soft, about 10 minutes. Add rice and cook 1 minute. Add wine and cook, stirring, until absorbed. Add 2 cups stock and cook, stirring constantly, until absorbed. Add 2 more cups stock and cook, continuing to stir, until absorbed. Continue adding stock and stirring until rice is tender and creamy (30-45 minutes). Fold in squash, greens, Parmesan and butter. Season with salt and pepper and serve immediately.
- Large pot of salted boiling water
- 1 small butternut squash, peeled, seeded, and diced into ¾-inch pieces
- 2 tsp. olive oil
- Salt and pepper to taste
- 1 Tbs. olive oil
- 1 small onion, peeled and diced
- 1 ½ cups Arborio rice
- 1 ½ cups white wine
- Salt and pepper to taste
- 6-8 cups warmed chicken stock
- 1 small bunch turnip greens (trimmed & thoroughly rinsed)
- 1 Tbs. butter
- ¼ cup fresh grated parmesan cheese
Courtesy of Chef Darren Smith of Rivertown Bistro in Conway
This is a hearty vegetarian entrée and equally delicious topped with grilled fish. Chef uses turnip greens, but any winter green (chard, kale, etc.) will work just as well.