Butternut squash risotto cakes great as reheatable meal later
| • | Where there's smoke there's good eats |
By Elaine Magee
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Q. I visited a deli this summer that sold risotto cakes in the shape of a triangle. I would love a healthful version of a risotto cake for a fast lunch or dinner that could be easily reheated in the microwave. Any suggestions?
A. I'm a big risotto fan and one day I was experimenting in the kitchen (which doesn't happen too often) and somehow I ended up with a yummy roasted butternut squash risotto. To this day, it's one of my favorites. So, for this reader's request, I converted this favorite risotto recipe into risotto cakes with an extra baking step thrown in. They hold the wedge shape nicely (brown rice holds its shape too but is a little more crumbly than white rice) and you can wrap each risotto cake after baking if you like and freeze or refrigerate them for convenient reheating later. If you want to make 8 entree servings, double the recipe and bake the risotto in a 9-by-13-inch dish.
Using brown rice decreases the calories per serving by 23 and increase the fiber per serving by one gram.
The equivalent amount of risotto made the more traditional way contains around 490 calories, 25 grams fat, 15 grams saturated fat and 77 milligrams of cholesterol per serving.
BUTTERNUT SQUASH RISOTTO CAKES
Preheat oven to 400 degrees and line a jellyroll pan with foil. Add the squash cubes and 2 teaspoons olive oil to large nonstick saucepan; toss well to coat the cubes. Spread them on to the prepared jellyroll pan and bake until tender and lightly golden (about 30-40 minutes), stirring after 20 minutes. (Keep the oven on 400-degrees for later.)
While squash is baking, add the chicken broth to a medium saucepan and bring to a gentle boil. Reduce heat to simmer; cover to keep warm until needed.
Heat remaining 2 teaspoons olive oil in the large nonstick saucepan over medium heat. Add the leeks and saute, stirring often, until soft and lightly brown (about 4 minutes). Add the dry rice (white or brown) and stir frequently for one minute.
Pour in the wine or beer and simmer, stirring constantly, until liquid is absorbed (1 to 2 minutes). Reduce heat to low and add 1/2 cup of hot stock and simmer, stirring frequently, until absorbed (about 3 minutes).
Add remaining stock, 1/2 cup at a time, each time allowing stock to be absorbed before adding more. Stir each time you add stock. Right about the time you've added all of the stock, the rice should just be tender and the mixture should look a little creamy.
Gently stir in the roasted squash cubes, the fat-free half and half, Parmesan cheese and fresh parsley and cook about a minute or two, just until everything is heated through. Add salt and pepper to taste if desired.
Coat the inside of an 8-by-8-inch baking dish with canola or olive oil cooking spray and spread butternut squash risotto mixture evenly inside the dish. Bake in 400-degree oven for 15 minutes. Cut into 4 triangle wedges for main dish servings or 8 small triangle wedges for side servings.
Makes 4 entree servings or 8 side-dish servings.
