Tuesday, December 29, 2009

Truffled Blue Ballet Squash Risotto

Christmas has come and gone, New Years is on it's way. As a chef I have a certain weakness for all foods, cultures and drinks. This has not served me well in the past in the waistline. It has certainly not helped me the past six months, I have been in a city that not only has every cuisine available but also a few I haven't had before sooooo..... New Years resolution is to cut my portions, reduce or eliminate sugars and go to the gym more frequently. I do not intend to starve myself, nor eliminate the foods I love just to eat smarter, healthier and smaller. ( Plus I need to be able to wear my favorite little black dress on vacation this spring and feel good about it!)

Each day I start out with a small portion of non-fat yogurt, coffee and fresh fruit. Lunch is a lovely salad with vinaigrette and a protein. Dinner is a lean protein, vegetable and a starch. Tonight my husband grilled a pork tenderloin, fresh asparagus and I made a risotto.

Not just any risotto, risotto with a gorgeous blue ballet squash and a drizzle of white truffle oil. Blue Ballet is a winter squash with a beautiful gray-blue exterior, a bright orange interior and a slightly sweet aroma and flavor.






Truffled Blue Ballet Squash Risotto
4 - 1/2 cup servings


2 tsp. butter
1/2 onion finely chopped
1/2 c. blue ballet squash ( cubed)
1/4 c. dry white wine
4 c. low sodium chicken stock or make your own
1 1/2 c. arborio rice
1/8 c. freshly grated Parmesan cheese
*
Melt butter in 1 1/2 qt. saute pan. Add diced onions, saute until onions are soft and translucent. Add squash and white wine. Saute 5 minutes. Add arborio rice and stir to combine. 1/2 c. at a time add chicken stock to rice mixture. Simmering until liquid is almost gone. Continue process until all liquid is used, approximately 20-24 minutes.Add Parmesan to rice and stir to combine. Rice should be al dente but soft in the center. Let sit for 3 minutes in pan before serving.


To serve: Drizzle with a small amount of white truffle oil.

10 comments:

Barbara said...

Your post is the first time I have ever heard of a Blue Ballet Squash, Sarah! Sometimes I marvel at the new things I learn everyday. We love risotto and a touch of truffle oil and wine must be delicious.
Thought I might do a post about diets and dieting....I really can't get serious about one until everyone leaves on the 3rd!

Chef E said...

This is as beautiful as you are...

Chow and Chatter said...

wow love risotto and great new years resolutions Sarah email me anytime for support

Happy New Year

Love Rebecca

Jhonny walker said...

Hey...great looking risotto!! good resolutions..and I am sure you will meet em' :)

But one thing..if you keep making rissotos as fascinating as this one..I would not be able to keep my resolutions..this is far too good to resist!!

The Blonde Duck said...

Popped in to say hello! Gorgeous dish!

Fresh Local and Best said...

I've never had this blue ballet squash, it looks quite good! It must be heavenly on these cold winter days.

Natashya KitchenPuppies said...

Yum, that sounds very tasty! I have never heard of blue ballet squash before.
Happy New Year!

Chris said...

My resolution is to NOT fit into any black dresses this year;)

The Blonde Duck said...

I hope you have a wonderful new year's!

Victor said...

That's an interesting risotto. I made up to now 3 varieties of risotto. Just love it!