Amelia Schwartz, a character in Lisa Lipkind Leibow’s upcoming, debut novel Double Out and Back, reverts to gourmet therapy when the going gets tough. Here’s one of her favorite recipes! Remember, if you want to prepare this just as Amelia would, you must alphabetize your spices, line up your ingredients in advance, and dice the squash in uniform ½-inch cubes. Enjoy!
Amelia Schwartz’s Butternut Squash Risotto with Bacon and Sage
Ingredients
3 cups homemade or canned chicken broth, may need a small amount more
1 3/8 tablespoons olive oil
5/8 tablespoon crushed sage leaves, adjust to taste
2 5/8 slices turkey bacon, cut into thirds - regular bacon can be used as well
1 3/8 medium shallots, minced or 1 small onion, chopped (approximately 1/4 cup)
1 3/8 cups diced butternut squash
1 cup arborio rice or risotto rice
3/8 cup fresh grated parmigiano reggiano cheese - more if desired
salt and pepper to taste
Directions
•Heat broth over medium heat, keep warm.
•Heat oil in medium saucepan.
•Add sage and bacon.
•Sauté for 5 minutes stirring occasionally - it will become fragrant.
•Transfer to a paper towel.
•Add shallots or onion to the pan, stirring until softened, approximately 3-5 minutes. May need to add a small amount of oil to the pan.
•Add squash and rice and cook, stirring for one minute.
•Ladle enough broth into squash and rice mixture to just cover the rice.
•Cook, stirring frequently, until the broth is mostly absorbed.
•Add more broth and continue steps until the broth is gone and the rice is just tender, approximatly 25 minutes.
•As the rice cooks it may bubble gently. If you use all the broth before the rice is cooked, add a little more at a time until the rice is done and the liquid is absorbed.
•Stir in bacon, sage and cheese.
•Season with salt and pepper.
•Garnish with sage leaves - optional.
*Cooks Note: If reheating to serve later, you may need to add some water in case it has dried out slightly.
Lisa Lipkind Leibow’s debut novel, Double Out and Back is available August 13 from Red Rose Publishing. Learn more about Lisa and her book in the Daily News.
