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DIRECTIONS COOKING WITH STUDENTS
BUTTERNUT SQUASH RISOTTO RECIPE
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Peel and small dice the butternut squash. Start a pot with boiling water. Place diced squash in water for one minute. Remove squash and place in ice water after the minute. Slice the arugula into ribbons. Put 2 Tbsp of canola oil in a sauté pan on medium heat. Wait a minute and add the diced onion. Sweat the onion. Add the cup of rice to the sweated onions and stir for 30 seconds. Then add 6 fl. oz. of hot chicken stock and stir with a wooden spoon. It is important to always keep stirring when making a risotto. Once the chicken stock has almost reduced add another 6 fl. oz. of chicken stock and repeat. Before adding the last amount of the chicken stock to your risotto, add the butternut squash and stir for a few seconds. Then add your last amount of chicken stock. Once the last amount of chicken stock is almost reduced turn off the heat and add salt to your tasting. Plate and garnish with the chiffonade arugula.
Student recipe by Jaime Telez
Serves: 6 Prep time: 10 min. • Cook time: 22 min.
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INGREDIENTS
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2 TBSP canola oil 1/2 yellow onion, small diced 1 cup Arborio rice 2 cups chicken stock 1/2 cup butternut squash, peeled and
6.
small diced Kosher salt 8 oz. arugula, chiffonade
P A G E 4 | I V Y I N D Y
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